Creamed Carrots
A comforting side dish of soft, creamy, buttery carrots. Adapted from a childhood recipe my grandparents made every Sunday!
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!