Creamed Carrot Strips

Creamed Carrot Strips

13
NEWPORT29 0

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

Ingredients

30 m servings 95 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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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Reviews

13
  1. 16 Ratings

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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...

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 tarra...

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.

These were tasty, but more of a cold weather dish. I made it with garden fresh carrots in the summer.

I just fixed these for supper tonight and no one has tasted them yet except me but I can assure you my family is going to have a whole new attitude about carrots as a side dish. I didn't have an...

Tried this recipe for a holiday sidedish as an alternative to candied carrots. It sounds delicious by description, but I was disappointed even after substituting fresh mushrooms in lieu of cann...

I found this recipe to be simple and really really good. Everyone in my family raved about it, and ate it "all gone" (a feat). I did not use the mushrooms, as I was out, but it turned out well...

I made this with leftover frozen vegetables including cauliflower, broccoli,and carrots. We did need to make extra sauce, and it was very good. We plan to make it again.

Pretty tasty! I was specifically looking for recipes that use tarragon. From experience using creams with flour and milk before, I find it easier to mix the milk and flour together before addi...