Description
A classic recipe by Julia Child that combines tender carrots with a creamy sauce for a delicious side dish.
Ingredients
Scale
- 1 pound carrots, peeled and sliced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- Salt and pepper to taste
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 heavy cream, whisking continuously until the sauce thickens.
- Season with salt and pepper.
- Add the cooked carrots to the sauce and stir to combine.
- Serve warm as a side dish.
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Notes
- For a richer flavor, you can add a pinch of nutmeg to the cream sauce.
- Make sure not to overcook the carrots to retain their color and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg