Creamed Carrots Recipe

Wonderfully rich and flavorful, this creamed carrots recipe is easy to make and perfect to serve with roasted meats.

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Course: Side Dish

Cuisine: American, French

Diet: Vegetarian

Servings: servings

Calories: 294kcal

Peel the carrots and cut into slice about ¼ inch thick.
2 large carrots
Dissolve the bouillon cup in water.
1 bouillon cube, 3 cups water
Add the broth to a pot and stir in the sugar.
1 tablespoon brown sugar
Place the carrots in the pot and bring up to a boil. Cook for 4 to 5 minutes til just fork tender. You want them to still have a little bite to them. Drain the carrots and set to one side.
Finely dice / mince the onion and garlic.
½ onion, 1 garlic clove
Put the empty pot back on the stovetop and place on a medium heat. Melt the butter in the pot.
2 tablespoons salted butter
Once the butter has melted, add in the chopped onion and garlic. Stir in the other seasonings. Cook for a few minutes until the onion and garlic have softened.
1 teaspoon dried thyme, ½ teaspoon salt, pinch black pepper
Stir the in the flour and cook for a minute or two so no dry flour remains.
1 tablespoon flour
Pour in the cream and heat through for 5 minutes. Don't bring it to a boil.
1 cup heavy whipping cream (35%)
Take off of the heat, add the carrots to the cream. Stir well and serve with thyme garnish, if using.
fresh thyme for garnish

Slice the carrots as uniformed as you can so that they cook evenly.
Place the carrots in cold broth and bring them up to a boil. This will give the carrots and even texture and will prevent the outer layer from getting too mushy.
Take care not to overcook the carrots. They should be just fork tender.
Stir the flour in well before adding the cream, there should be no dry flour left. Let it cook for a coupe of minutes so that you don't get a floury taste.