Best 10 Creamed Carrots Recipes

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Indulge in the delightful symphony of flavors presented by our curated collection of creamed carrot recipes. These culinary masterpieces elevate the humble carrot to new heights, transforming them into a creamy, delectable side dish that will leave your taste buds dancing with joy. From classic comfort food renditions to innovative gourmet creations, our diverse selection caters to every palate and occasion. Explore the creamy haven of traditional Creamed Carrots, where carrots bask in a velvety embrace of milk, butter, and seasonings. Embark on a taste adventure with our tantalizing Dijon Creamed Carrots, where a hint of Dijon mustard adds a piquant kick to the creamy embrace. For a touch of elegance, our sophisticated Creamed Carrots with Fresh Herbs introduce a vibrant burst of flavors, with aromatic herbs dancing harmoniously with the carrots' natural sweetness. And for those seeking a vegan delight, our delectable Vegan Creamed Carrots offer a rich and creamy experience, crafted with plant-based ingredients that deliver both taste and nutritional goodness.

Here are our top 10 tried and tested recipes!

CREAMED CARROTS



Creamed Carrots image

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

Steps:

  • In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

CREAMED PEAS AND CARROTS



Creamed Peas and Carrots image

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

QUICK CREAMED CARROTS



Quick Creamed Carrots image

This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

Steps:

  • In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.

Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)



Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) image

Make and share this Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot
2 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 1/4 cups milk

Steps:

  • Peel and slice carrots.
  • Cook, covered, in a small amount of water over medium heat until tender. Drain.
  • In a medium size skillet, melt butter over medium-high heat.
  • Sauté onions in butter until tender.
  • Stir in flour, salt, pepper and sugar; cook for 1 minute.
  • Gradually add milk, stirring constantly until mixture thickens and starts to boil.
  • Pour over cooked carrots and stir to coat.

HORSERADISH CREAMED CARROTS



Horseradish Creamed Carrots image

My family enjoys this flavorful side dish with just about any meat. Carrots never tasted so good! -Meredith Sayre, Burlington, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2 pounds carrots, cut into 1/2-inch slices
3/4 cup mayonnaise
1/3 cup half-and-half cream
1/4 cup prepared horseradish
2 tablespoons finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed cornflakes
2 tablespoons butter, melted

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain. , In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. , Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 349 calories, Fat 27g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 726mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 5g fiber), Protein 3g protein.

CREAMED ONIONS AND CARROTS



Creamed Onions and Carrots image

Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!-Ardis Rollefson, Jackson Hole, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 8

8 cups water
2 pounds pearl onions
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded carrots

Steps:

  • In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.

Nutrition Facts : Calories 151 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 136mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

GRANDMA PATTESON'S CREAMED CARROTS



Grandma Patteson's Creamed Carrots image

I got this recipe from my sister Cathy. She makes it all the time. It is a family recipe. Tastes great!I haven't made it yet. But I sure have eaten it...mmmmmmm

Provided by Valerie in Australia

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb carrot
2 tablespoons butter or 2 tablespoons margarine
1 onion, chopped
1 tablespoon flour
3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
1/4 cup light cream

Steps:

  • Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.
  • Sauté onions in butter until transparent.
  • Stir flour into onions.
  • Then gradually stir in chicken broth,salt,pepper and dillweed.
  • Cook until thickened and smooth.
  • Add cream and stir well.
  • Pour sauce over carrots.
  • Bake at 350 F for 30 minutes or until thoroughly heated.

CREAMED ONIONS & CARROTS



Creamed Onions & Carrots image

This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.

Provided by CountryLady

Categories     Onions

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb white pearl onion (about 4 cups)
1 (1 lb) bag peeled baby carrots
1 tablespoon butter
1 teaspoon sugar
1 cup chicken broth
1/4 cup dry white wine
2 cloves garlic, minced
1 bay leaf
1/4 cup whipping cream
1 tablespoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

  • For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
  • Drain, rinse under cold water& slip out of their skins.
  • Melt butter in a large heavy bottomed frying pan over medium-high heat.
  • Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
  • Continue to cook, stirring often, until golden- about 2 or 3 minutes.
  • Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
  • Partially cover& boil gently for 5 minutes.
  • If any of the carrots are thicker than your baby finger, slice them lengthwise.
  • Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
  • Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
  • Remove bay leaf.
  • If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
  • Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
  • Cover& cook over medium heat, stirring often, until mixture comes to a boil.
  • Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
  • Season to taste& sprinkle with parsley.

CREAMED ONIONS & CARROTS



CREAMED ONIONS & CARROTS image

I came across this in my recipe file and had almost forgotten it. I know it's old because the card is typed on a typewriter!! I also know it's very good, because I've made it 'way back when. Now I can make it again! Photo source: tasteofhome.com

Provided by Ellen Bales

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 8

1/2 c celery, sliced
2 Tbsp butter
1 can(s) (10.5 oz.) campbell's cream of chicken soup
1/2 c sour cream
1/4 c dry white wine
2 Tbsp chopped parsley
1 lb cooked carrots, cut in half lengthwise
1 lb cooked small whole white onions (about 16)

Steps:

  • 1. Place butter in medium to large saucepan. Add celery and cook until tender.
  • 2. Blend in the soup and sour cream; add wine and parsley.
  • 3. Cut carrot halves into 2-inch pieces; add carrots and onions to pan. Heat, stirring occasionally. Serve when heated through.

CREAMED CARROTS



CREAMED CARROTS image

Categories     Vegetable

Yield 4 servings

Number Of Ingredients 10

1 pound carrots, julienned
1 cinnamon stick
1 TBL butter
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of pepper
1 tsp lemon juice
1/2 cup heavy whipping vream
2 tbl finely chopped fresh chives

Steps:

  • Place the julienned carrots in a med saucepan with enough water to cover. Add cinnamon stick and bring to a boil. Reduce heat to med hi and cook 6-8 mins or until carrots are fork tender. Drain carrots and remove cinnamon stick Return carrots to saucepan. Add butter,salt, cinnamon,nutmeg and pepper and mix well. Add the lemon juice and cream. Bring to a boil for one minute or until cream is slightly thickened Adjust seasonings if neccesary. Sprinkle with chives

Tips:

  • Use fresh, young carrots. Older carrots can be tough and woody.
  • Peel and cut the carrots evenly. This will help them cook evenly.
  • Don't overcrowd the pan. If you add too many carrots to the pan, they will not cook evenly.
  • Stir the carrots occasionally. This will help prevent them from sticking to the pan and burning.
  • Season the carrots to taste. Salt, pepper, and garlic powder are all good options.
  • Serve the carrots immediately. They are best when they are hot and fresh.

Conclusion:

Creamed carrots are a delicious and easy-to-make side dish. They are perfect for a weeknight meal or a special occasion. With just a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you are looking for a quick and easy side dish, give creamed carrots a try.

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