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
Ingredients
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
http://www.InDianesKitchen.com
Ingredients
- 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
Directions
- In a large pot, boil salted water.
- Add the carrots and boil for 15 minutes or until the carrots are tender. Drain and keep warm.
- In a small saucepan, melt the butter. Add the flour stirring constantly for 1-2 minutes until thick.
- Slowly add the cream, whisking constantly.
- Break the egg yolk with a fork in a small bowl.
- Add about 1/4 cup of the cream slowly to the egg stirring quickly and whisking until smooth.
- Add the egg yolk mixture to the cream sauce whisking until smooth.
- Add the salt and oregano. Continue to cook and whisk for about 2 minutes.
- Place the carrots into a serving bowl and pour cream sauce over the top.
- Garnish with parsley and serve.
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Categories: Sauces, Vegetables/Slaws
In Dianes Kitchen 
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.
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Oh thank you and PLEASE let me know how they turn out and what you think went wrong Janet.
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I hate when that happens. It’s nice that it gets admitted to. 🙂
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Awe thank you! I just want people to know it happens to everyone.
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Yes it does. 🙂
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I love organic baby carrots.
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They are so good!
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An honest cook.
The recipe does sound good.
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It really was delicious. From talking to another follower I think I used too high of heat. Thank you for your nice comment!
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It is better to taste good than to look good. And this…this tastes marvelous.
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I like the way you think Matt! If it hadn’t tasted good I would never had posted it…lol Thanks for always being so supportive!
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Love Billy Crystal! What a marvelous song! lol
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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.
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Sir Kevin said he cooks his on low and I did mine on medium heat so that may be it. Thanks for your input!
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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.
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I would have thought kids would love this one!
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Right?! Creamy and cheesy are two of their favorite food groups. I’ll try again sometime.
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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.
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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!
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WOW, You have given me something new to try!
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It had a wonderful taste. Maybe you can figure out why mine didn’t turn out creamy…lol
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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 !
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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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Still looks freakin’ yummy to me!!
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Hahaha they definitely were.
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