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Creamed Carrots

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


  • 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.

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Average Rating:
  • Abbey
    Jul 21, 2020

    Quick and easy but very bland. Everyone took maybe two bites before giving up. I did try it again but with a twist. I added yellow onions to the butter and sautéed them before adding the flour I also added a bit of sugar. More pepper and salt too.

  • Catherine
    Jun 12, 2020

    This flavorful creamed carrot recipe was easy to make and was enjoyed by the entire family. The blend of cream, salt, pepper, and the flavor from cooking the carrots in broth (I ran out of chicken broth so I used vegetable broth instead). I just tossed the carrots in the broth and let it come to a boil. Unfortunately, I didn't have quite enough half and a half at home so I used what I had in combination with milk. The flour thickens up the sauce perfectly. You just have to watch the sauce and stir the mixture to keep it from burning. It came out perfect. The creamed carrots are a satisfying and tasty side dish.

  • tptaylor13
    Feb 23, 2017

    No comment left

  • 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

  • keverwann
    Mar 23, 2008

    No comment left