Mohamed Shili This easy and creamy Julia Child Creamed Carrots recipe is the perfect side dish for any meal. Quick to make and full of flavor, it’s made with simple ingredients like carrots, butter, and milk. The result is a comforting, soft dish that’s both nutritious and delicious, ideal for any occasion!
Ingredients Needed
- 1 lb carrots, peeled and chopped
- 2 cups vegetable or chicken broth
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup whole milk
- Chopped parsley for garnish (optional)
How To Make Creamed Carrots
- Prepare the carrots: Peel and chop the carrots into bite-sized pieces.
- Cook the carrots: Place the carrots in a pot with the broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes or until the carrots are fork-tender.
- Drain the broth: Remove from heat and drain the broth, then return the carrots to the pot over medium-low heat.
- Add butter and seasonings: Add the butter to the pot and stir to coat the carrots as it melts. Season with garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Simmer with milk: Pour in the whole milk and simmer uncovered for 20 to 30 minutes, or until the carrots are soft and the milk has absorbed into them (do not boil).
- Finish and serve: Remove from heat. Optionally, strain off some of the milk mixture if desired. Serve the carrots in a bowl and garnish with chopped parsley if desired.
Recipe Tips
- Cut carrots evenly: To ensure the carrots cook evenly, try to chop them into similar-sized pieces.
- Use unsalted butter: Opt for unsalted butter so you can control the salt content better.
- Simmer, don’t boil: Avoid boiling the milk to prevent curdling and keep the dish creamy.
- Add milk slowly: Add the milk slowly, stirring constantly, to make sure the carrots absorb it properly.
- Garnish with parsley: Fresh parsley adds a burst of color and freshness, enhancing the flavor.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover creamed carrots in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze leftover creamed carrots for up to 1 month. Let them cool, then place in a freezer-safe container. To reheat, thaw overnight in the fridge and heat in the microwave or on the stove.
- Reheating: Reheat leftover creamed carrots in the microwave for 1-2 minutes, on the stove over medium-low heat for about 5 minutes, or in the oven at 350°F for 15-20 minutes until heated through.
Nutrition Fact
Serving Size: 1 cup (approximately 200 grams)
- Calories: 194 kcal
- Total Fat: 11 g
- Saturated Fat: 6 g
- Cholesterol: 25 mg
- Sodium: 294 mg
- Potassium: 400 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 2 g
- Sugars: 10 g
- Protein: 4.86 g
More Julia Child Recipes:
Julia Child Creamed Carrots
Description
This easy and creamy Julia Child Creamed Carrots recipe is the perfect side dish for any meal. Quick to make and full of flavor, it’s made with simple ingredients like carrots, butter, and milk. The result is a comforting, soft dish that’s both nutritious and delicious, ideal for any occasion!
Ingredients
Instructions
- Prepare the carrots: Peel and chop the carrots into bite-sized pieces.
- Cook the carrots: Place the carrots in a pot with the broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes or until the carrots are fork-tender.
- Drain the broth: Remove from heat and drain the broth, then return the carrots to the pot over medium-low heat.
- Add butter and seasonings: Add the butter to the pot and stir to coat the carrots as it melts. Season with garlic powder, onion powder, salt, and pepper. Stir well to combine.
- Simmer with milk: Pour in the whole milk and simmer uncovered for 20 to 30 minutes, or until the carrots are soft and the milk has absorbed into them (do not boil).
- Finish and serve: Remove from heat. Optionally, strain off some of the milk mixture if desired. Serve the carrots in a bowl and garnish with chopped parsley if desired.
Notes
- Cut carrots evenly: To ensure the carrots cook evenly, try to chop them into similar-sized pieces.
- Use unsalted butter: Opt for unsalted butter so you can control the salt content better.
- Simmer, don’t boil: Avoid boiling the milk to prevent curdling and keep the dish creamy.
- Add milk slowly: Add the milk slowly, stirring constantly, to make sure the carrots absorb it properly.
- Garnish with parsley: Fresh parsley adds a burst of color and freshness, enhancing the flavor.
Julia Child Creamed Carrots
