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Creamed Carrot Strips

Creamed Carrot Strips

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This is a different and delicious way to serve carrots. The tarragon adds a savory flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet


  1. Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
  3. Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
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I ♥ Food!!

This is more like a main dish. If you added chicken and served it over noodles it would be even better. This was just too hearty and rich to be a side dish. Also, I added basil instead of tarragon.


Really good. Cooked carrots can be less than interesting, but this recipe was great. The celery, mushrooms and milk gave the carrots a nice mellow flavour.


This dish is excellent. The sauce is just perfect and makes this dish work great as a side with a great plain meal like filets and potato (baked and mashed). The only thing I changed was I did not use canned mushrooms. Instead, I used fresh shittake and/or crimini...whatever was available at the time. I think it made a big difference.