Creamed Carrot Coins Recipe
Creamed Carrot Coins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Lois uses her white sauce in this comforting treatment for attractive carrot coins that her grandmother handed down. "We usually served this when we had company," she recalls.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 medium carrots (1 pound), cut into 1/4-inch slices
  • 1/4 cup chopped onion
  • 1 cup Basic White Sauce (recipe also in Recipe Finder)
  • 2 tablespoons butter or margarine
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a saucepan, bring 1 in. of water to a boil. Place carrots and onion in a steamer basket over the boiling water; cover and steam for 8-10 minutes or until crisp tender. Remove basket; drain liquid and return vegetables to the pan. Add white sauce, butter, parsley, salt and pepper; heat through. Yield: 4 servings.
Originally published as Creamed Carrots in Quick Cooking January/February 2001, p61

Nutritional Facts

1 cup: 206 calories, 14g fat (6g saturated fat), 24mg cholesterol, 476mg sodium, 18g carbohydrate (11g sugars, 4g fiber), 4g protein.

  • 8 medium carrots (1 pound), cut into 1/4-inch slices
  • 1/4 cup chopped onion
  • 1 cup Basic White Sauce (recipe also in Recipe Finder)
  • 2 tablespoons butter or margarine
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a saucepan, bring 1 in. of water to a boil. Place carrots and onion in a steamer basket over the boiling water; cover and steam for 8-10 minutes or until crisp tender. Remove basket; drain liquid and return vegetables to the pan. Add white sauce, butter, parsley, salt and pepper; heat through. Yield: 4 servings.
Originally published as Creamed Carrots in Quick Cooking January/February 2001, p61

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