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Creamed Onions and Carrots

 Creamed Onions and Carrots
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
12 ServingsPrep: 10 min. Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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 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.