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Creamed Onions and Carrots Recipe

Creamed Onions and Carrots Recipe

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. YIELD: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

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.

Nutritional Facts

1 cup: 151 calories, 11g fat (7g saturated fat), 39mg cholesterol, 136mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein

Reviews for Creamed Onions and Carrots

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MY REVIEW
cookingat#8
Reviewed Nov. 30, 2013

"This is an excellent side dish, very nice change."

MY REVIEW
dancetaxi
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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