Description
A classic recipe by Julia Child that features tender carrots in a creamy sauce.
Ingredients
Scale
- 1 pound carrots, peeled and sliced
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a pot of boiling salted water, cook the carrots until tender, about 10-15 minutes.
- Drain the carrots and set aside.
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk to form a roux, cooking for about 1 minute.
- Gradually add the milk, whisking constantly until the sauce thickens.
- Season with salt and pepper.
- Add the cooked carrots to the sauce and stir to combine.
- Serve warm, garnished with fresh parsley.
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Notes
- For a richer flavor, you can use half-and-half instead of milk.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Julia Child's Creamed Carrots, Creamed Carrots Recipe