Creamed Carrots

Creamed Carrots

This recipe for Creamed Carrots is an adaptation of the creamed carrots that my grandparents used to make for our family dinners every Sunday when I was a kid.

We no longer have extended family dinners once a week, but the creamed carrots still show up at all holiday meals and are my dad’s absolute favorite veggie side!

The carrots are cooked until they are very very soft after absorbing a delicious creamy base. The end result is melt-in-your-mouth, flavorful creamed carrots!

Ingredients:

  • 1 lb carrots, peeled and chopped
  • 2 cups vegetable or chicken broth
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup whole milk
  • chopped parsley, for garnish, if desired

To make your creamed carrots, first peel (paid link) and chop your carrots.

Add to a pot (I really like this one with the lid strainer – paid link – particularly for this recipe) with the broth. Cover and bring to a boil.

Lower the heat to a simmer and cook for 5 minutes, or until the carrots are just fork tender.

Remove from heat and drain the broth. Add the carrots back to the pot over medium low heat.

 

Add in your butter, stirring to coat the carrots as the butter melts.

Season with garlic powder, onion powder, salt, and pepper, stirring to coat.

Pour in the whole milk.

Leave uncovered as you lightly simmer (do not boil!) the carrots in the milk mixture until very soft and the milk has absorbed a bit into the carrots, about 20 to 30 minutes.

Remove from heat. Taste and season as desired. You may want to strain off some of the milk mixture before serving if desired.

Add to a bowl, top with chopped parsley, if desired, and serve.

Creamed carrots are quite a comforting side dish.

The softened carrots maintain their sweetness and when paired with the milk mixture and seasonings, transform into a decadent tasting side!

Print

Creamed Carrots

A comforting side dish of soft, creamy, buttery carrots. Adapted from a childhood recipe my grandparents made every Sunday!
Course Sides
Keyword Carrots, Creamed, Gluten Free, Sides, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Kaitlin @ I Can Cook That

Ingredients

  • 1 lb carrots peeled and chopped
  • 2 cups vegetable or chicken broth
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup whole milk
  • chopped parsley for garnish, if desired

Instructions

  • To make your creamed carrots, first peel and chop your carrots.
  • Add to a pot with the broth. Cover and bring to a boil.
  • Lower the heat to a simmer and cook for 5 minutes, or until the carrots are just fork tender.
  • Remove from heat and drain the broth. Add the carrots pack to the pot over medium low heat.
  • Add in your butter, stirring to coat the carrots as the butter melts.
  • Season with garlic powder, onion powder, salt, and pepper, stirring to coat.
  • Pour in the whole milk. Leave uncovered as you lightly simmer (do not boil!) the carrots in the milk mixture until very soft and the milk has absorbed a bit into the carrots, about 20 to 30 minutes.
  • Remove from heat. You may want to strain off some of the milk mixture before serving if desired.
  • Add to a bowl, top with chopped parsley, if desired, and serve.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!

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