Julia Child-Inspired Creamed Carrots
Julia Child-Inspired Creamed Carrots
Ingredients
- 1 onions, sliced into half-moons
- 2 tablespoons unsalted butter
- 2 bay leaves
- 1/2 teaspoon salt, plus a small pinch for finishing
- 1 1/2 pounds carrots, peeled and oblique-cut into uneven pieces
- 2 tablespoons all-purpose flour
- 2 cups chicken stock, or as needed to just cover carrots
- 1 tablespoon white wine vinegar
- 1/4 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Peel and slice the onion into half-moons. The way the onion is cut will affect the final flavor and texture of the dish.
⏱️ 5 min
- 2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the sliced onions and bay leaves. Season with a generous pinch of salt (about 1/4 teaspoon). Cover the pan and cook on medium-low heat for 10 minutes, stirring occasionally, until the onions are soft and translucent.
⏱️ 10 min
- 3
While the onions are cooking, peel the carrots. Using an 'oblique cut' technique, cut the carrots into uneven, random pieces. This involves cutting at an angle, then rolling the carrot a quarter turn and cutting again, creating varying textures in the final dish.
⏱️ 10 min
- 4
After the onions have cooked for 10 minutes, add the prepared carrots to the pan. Stir to coat the carrots thoroughly in the butter and onions. Cover the pan again and cook on medium-low heat for another 10 minutes, allowing the carrots to soften slightly.
⏱️ 10 min
- 5
Sprinkle the all-purpose flour directly over the vegetables in the pan. Increase the heat to medium and cook for 2 to 3 minutes, stirring constantly, to ensure the flour coats the vegetables and cooks out any raw flour taste.
⏱️ 3 min
- 6
Pour in enough chicken stock to just cover the carrots (approximately 2 cups, but adjust as needed). Stir well to combine. Cover the pan once more and cook on medium-low heat for another 10 minutes, allowing the carrots to finish cooking and the sauce to begin thickening.
⏱️ 10 min
- 7
Uncover the pan and increase the heat to medium-high. Add the white wine vinegar and heavy cream. Grate in the nutmeg and add the freshly ground black pepper, along with a small pinch of salt (about 1/8 teaspoon).
⏱️ 2 min
- 8
Stir the mixture continuously, allowing the sauce to reduce by about one-third. As it reduces, the edges of some carrots will naturally break down, further thickening the sauce and contributing to its creamy consistency. Continue cooking until the sauce is thick and creamy.
⏱️ 5 min
- 9
Once the creamed carrots have reached your desired consistency, transfer them to a serving bowl. Garnish generously with finely chopped fresh parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Julia Child-Inspired Creamed Carrots
Ingredients
- 1 onions, sliced into half-moons
- 2 tablespoons unsalted butter
- 2 bay leaves
- 1/2 teaspoon salt, plus a small pinch for finishing
- 1 1/2 pounds carrots, peeled and oblique-cut into uneven pieces
- 2 tablespoons all-purpose flour
- 2 cups chicken stock, or as needed to just cover carrots
- 1 tablespoon white wine vinegar
- 1/4 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Peel and slice the onion into half-moons. The way the onion is cut will affect the final flavor and texture of the dish.
⏱️ 5 min - 2
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the sliced onions and bay leaves. Season with a generous pinch of salt (about 1/4 teaspoon). Cover the pan and cook on medium-low heat for 10 minutes, stirring occasionally, until the onions are soft and translucent.
⏱️ 10 min - 3
While the onions are cooking, peel the carrots. Using an 'oblique cut' technique, cut the carrots into uneven, random pieces. This involves cutting at an angle, then rolling the carrot a quarter turn and cutting again, creating varying textures in the final dish.
⏱️ 10 min - 4
After the onions have cooked for 10 minutes, add the prepared carrots to the pan. Stir to coat the carrots thoroughly in the butter and onions. Cover the pan again and cook on medium-low heat for another 10 minutes, allowing the carrots to soften slightly.
⏱️ 10 min - 5
Sprinkle the all-purpose flour directly over the vegetables in the pan. Increase the heat to medium and cook for 2 to 3 minutes, stirring constantly, to ensure the flour coats the vegetables and cooks out any raw flour taste.
⏱️ 3 min - 6
Pour in enough chicken stock to just cover the carrots (approximately 2 cups, but adjust as needed). Stir well to combine. Cover the pan once more and cook on medium-low heat for another 10 minutes, allowing the carrots to finish cooking and the sauce to begin thickening.
⏱️ 10 min - 7
Uncover the pan and increase the heat to medium-high. Add the white wine vinegar and heavy cream. Grate in the nutmeg and add the freshly ground black pepper, along with a small pinch of salt (about 1/8 teaspoon).
⏱️ 2 min - 8
Stir the mixture continuously, allowing the sauce to reduce by about one-third. As it reduces, the edges of some carrots will naturally break down, further thickening the sauce and contributing to its creamy consistency. Continue cooking until the sauce is thick and creamy.
⏱️ 5 min - 9
Once the creamed carrots have reached your desired consistency, transfer them to a serving bowl. Garnish generously with finely chopped fresh parsley before serving.
⏱️ 2 min