By Every pot of oxtails needs something soft and simple sitting next to it on the plate — something that doesn’t compete, just holds space. That’s what these creamed carrots became for me through those three rounds in January: the quiet side dish that let the main event do its heavy emotional lifting while still offering its own kind of warmth. They cook low and slow too, which felt right. Nothing in that kitchen was allowed to rush.
Creamed Carrots
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 pounds carrots, peeled and sliced into 1/4-inch rounds
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the carrots. Place sliced carrots in a large saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until fork-tender. Drain and set aside.
- Make the cream sauce. In the same saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until smooth and lightly golden.
- Add the milk. Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- Season. Stir in the salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- Combine. Gently fold the cooked carrots into the cream sauce, stirring until evenly coated. Cook for another 2 minutes to heat through.
- Serve. Transfer to a serving dish and garnish with chopped parsley. Serve warm alongside braised meats or your favorite comfort meal.
Nutrition (per serving)
Calories: 145 | Protein: 3g | Fat: 8g | Carbs: 17g | Fiber: 3g | Sodium: 310mg