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!
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
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.
What do you think?