Creamed Carrots


Help! Why am I posting these Creamed Carrots when they don’t look very creamy? I have two answers to that question. One reason is because they tasted really, really good! The second reason is because I wanted you to know that everything I make does not always turn out as planned. This is the first time I have posted a recipe that didn’t turn out like I wanted. I followed somebody else’s recipe so I don’t know if they messed up the instructions or not but it definitely tasted great.

I have never been a good roux maker but it usually does turn out better than this. This started out OK but then it thickened up too much at the end so I tried to add more cream. By the time I put it over my cooked carrots it looked like this. So it may not look that appealing but I am telling you I will make this again because the taste of the sauce has the most delicious flavor! If anyone knows what went wrong please tell me because even at my age, I look forward to learning where I went wrong.

Source: My Great Recipes






In a large pot, boil water with

about 1/4 tsp of salt. Add the carrots

and boil about 15 minutes or

until the carrots are tender.



Drain and keep carrots warm.



In a small saucepan over medium

heat melt the butter.



Add the flour stirring constantly.



Stir for 1-2 minutes until thick.



Slowly add the cream, whisking

constantly until smooth.



Using a fork break the egg yolk.



Add a little of the hot cream sauce to the egg yolk

stirring constantly until smooth and creamy.



Add the egg yolk into the cream sauce.



Whisk until smooth.



Add the dried oregano and salt.



Whisk for 2 minutes.

This is where the consistency

started to change for me. But the taste

was delicious so I didn’t really care.



Place the carrots into a serving dish.



Pour the cream sauce on top.

Top with fresh parsley and serve.


Creamed Carrots



  • 1# baby carrots, clean and peeled
  • 1/2 tsp salt, for water
  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1/2 cup heavy (or whipping) cream
  • 1 egg yolk
  • 1/2 tsp dried oregano
  • 1/2 tsp salt, or to taste
  • Chopped fresh parsley, for garnish


  1. In a large pot, boil salted water.
  2. Add the carrots and boil for 15 minutes or until the carrots are tender. Drain and keep warm.
  3. In a small saucepan, melt the butter. Add the flour stirring constantly for 1-2 minutes until thick.
  4. Slowly add the cream, whisking constantly.
  5. Break the egg yolk with a fork in a small bowl.
  6. Add about 1/4 cup of the cream slowly to the egg stirring quickly and whisking until smooth.
  7. Add the egg yolk mixture to the cream sauce whisking until smooth.
  8. Add the salt and oregano. Continue to cook and whisk for about 2 minutes.
  9. Place the carrots into a serving bowl and pour cream sauce over the top.
  10. Garnish with parsley and serve.

Categories: Sauces, Vegetables/Slaws


  1. I appreciate your honesty, Diane! I want to give this recipe a try sometime because on my list of favorite vegetables, carrots doesn’t make the cut. I’m always looking for a new way to prepare them to make them more appealing.

  2. Yes, things may go awry sometimes even for the highly skilled chefs. I have no idea what went wrong here, but I always find it difficult to handle the cream.

  3. I had this as a kid and have made it as an adult, but my kids don’t like it. 🙁 So disappointing. Perhaps I should try to sneak it in again now that they’re a bit older.

  4. Well that is lovely honesty we all make a mess at times I call it experiment time. Roux is slowly melt the butter fold in flour bit by bit and stir over low heat. If thick add drop of cold water and keep stirring.Never stop stir and its done exact each time. Nothing hard about it dear lady. I will try your carrots in cream bet it is good. Another good way with carrots ,you may know, is lightly boilswater place in the carrots away from heat. Pour orange juice in small bowl ass dark brown sugar and biol then remove carrots batton cut and place in pan with orange juice and brown sugar sticky stuff and coat and serve. Sunshine carrots we call them.

    • Have you ever used an egg yolk in the sauce? I never have before and was thinking that may be the problem with the recipe I followed??????? I also didn’t use a low heat so that may be the problem too. Thank you for your expertise Kevin!

  5. Wow, the best recipe post, I have ever seen ! With a photo for every step, it looked like I am watching a (silent) video and after going through that journey of steps, the outcome food really looks … more savoury … like a song that sounds more emotional when we watch the film story containing it. I imagine how crunchy carrots with soft cream would taste !

    • You are so sweet! I haven’t been brave enough to attempt video’s and I am running out of storage with just the pictures. Some day I will do video’s. Thank you for all your comments! I can’t wait to see more of your posts too!

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