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Creamed Onions and Carrots Recipe
Creamed Onions and Carrots Recipe photo by Taste of Home

Creamed Onions and Carrots Recipe

Publisher Photo
Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!—Ardis Rollefson, Jackson Hole, Wyoming
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 8 cups water
  • 2 pounds pearl onions
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/4 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded carrots

Nutritional Facts

1 serving (1 cup) equals 151 calories, 11 g fat (7 g saturated fat), 39 mg cholesterol, 136 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
  2. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
  3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender. Yield: 12 servings.
Originally published as Creamed Onions and Carrots in Taste of Home October/November 2001, p6

Nutritional Facts

1 serving (1 cup) equals 151 calories, 11 g fat (7 g saturated fat), 39 mg cholesterol, 136 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.

Reviews for Creamed Onions and Carrots

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Nov. 30, 2013

This is an excellent side dish, very nice change.

MY REVIEW
Reviewed Nov. 4, 2012

I have been making creamed onions for years, but this was the first time I had ever even had creamed onions and carrots together and it was delicious. It was so good with an After Thanksgiving eggs Benedict I made. yummy

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