Creamed Carrots (Two portions)
This classic Creamed Carrots recipe from 1900 offers a simple yet satisfying side dish, perfect for a comforting meal. Tender carrots are cooked until soft and then coated in a creamy, savory white sauce, creating a delightful contrast of textures and flavors. This dish is a great way to enjoy the natural sweetness of carrots.
Ingredients
- 1 cup Carrots (Quantity estimated (not specified in original recipe))
- 1 tablespoon All-purpose flour
- 1 tablespoon Butter
- 1/2 cup Milk
- 1/4 teaspoon Salt
- 1/8 teaspoon Paprika
Instructions
- 1Wash and scrape the carrots thoroughly. Place the carrots in a saucepan and cover with boiling water. Boil until tender when pierced with a fork, about 20 minutes. Carrots may be cut into 3/4-inch cubes or any fancy shapes, which will cook in less time.
- 2In a separate saucepan, melt the butter. Add the flour, salt, and paprika. Mix well. Gradually add the milk, stirring constantly, and cook the sauce until creamy.
- 3Drain the cooked carrots and serve with the white sauce.