Quick Creamed Carrots

Name: Quick Creamed Carrots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 pound carrots, sliced; 1 tablespoon butter; 1 tablespoon all-purpose flour; 2 tablespoons finely chopped onion; 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil; 1/2 teaspoon seasoned salt; 1/8 teaspoon pepper; 1 cup evaporated milk

This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.—Eva Bailey, Olive Hill, Kentucky

Ingredients

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

Directions

In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.

Nutrition Facts

3/4 cup: 163 calories, 7g fat (5g saturated fat), 28mg cholesterol, 319mg sodium, 19g carbohydrate (14g sugars, 4g fiber), 5g protein.

Originally published as Creamed Carrots in Taste of Home April/May 2002

Reviews

Click stars to rate

Average Rating:

DoggieMom2

Feb 27, 2014

Turned out very good, even when I cut back on the seasoning salt and used fat free milk instead of evaporated to make it more low cal and healthy. I would make this again!
saw-whet

Nov 18, 2013

good
wymancoupons

Apr 12, 2013

We tried this recipe tonight for our family which includes two toddlers--one of which refuses to eat his vegetables. Not only did he eat these creamed carrots--he was shoveling them in his mouth! I may have to make the sauce for his veggies from now on. :) The rest of us also enjoyed this new twist on carrots. We substituted whole milk with a little melted butter for the evaporated milk, and it was still delicious!
kellydin86

Sep 9, 2011

I love this recipe! Its easy, quick, and gives great flavor to the carrots. It adds personality to the carrots and goes great with most meats, potatoes, rice ect.