Creamed Carrots

Name: Creamed Carrots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 3 pounds fresh carrots, cut into 1/4-inch slices; 1 cup chicken broth; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1-1/4 cups half-and-half cream

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Ingredients

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

Directions

In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Nutrition Facts

3/4 cup: 157 calories, 7g fat (4g saturated fat), 26mg cholesterol, 297mg sodium, 20g carbohydrate (13g sugars, 5g fiber), 3g protein.

Originally published as Creamed Carrots in Taste of Home August/September 2006

Reviews

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Average Rating:

delowenstein

Feb 23, 2014

I found these carrots quite tasty! I DID scale back on this recipe and I used 1 lb. peeled baby carrots & I'd cooked them in a combination of chicken broth & water until crisp-tender and I did simmer the carrots over low heat until bubbling and I used a sharp knife to test the texture of some of the carrots! For the sauce, I used: 1 Tbsp. butter, 1 Tbsp. all-purpose flour, 1/4 tsp. each salt and pepper & 1/2 cup + 2 Tbsp. 2% REDUCED-FAT MILK instead of the cream to trim off SOME of the calories which are quite high in butter and half/half or regular cream! I just brought the butter, flour, salt, pepper and cream to a boil and stirred until thickened. I didn't time the sauce, but I did watch to make sure that it didn't burn! It came out smooth and I drizzled the sauce over the carrots and tossed them! A tip my Mom recently shared with me: rather than bring water to a boil for cooking, then adding the vegetables, it helped our household to cook the veggies and water together until tender! I am aware that folks have their tried and true methods of cooking veggies! NOTE: I kept the baby carrots as is! I didn't slice them! I think they looked quite nice in the sauce! Thank you, Sue Davis, for your Laura Ingalls Wilder theme meal!~I have the whole series, too & LOVE reading them! delowenstein
lurky27

Oct 1, 2010

These carrots were okay, they just didn't have a lot of flavor.~ Theresa