Stewed Carrots

Carottes a la Creme

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Carrots of Good Size
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • ½ Pint of Milk
  • Salt and Pepper to Taste


Scrape the carrots and throw them into cold water for about a quarter of an hour. Then put them in a saucepan, and cover with boiling water. Add the salt, and let them cook for an hour and a half, boiling steadily. After this time expires, take them out and drain off all water. Then cut neatly into one-half inch dice pieces, or slice thin. Put a tablespoonful of butter in the frying pan, and add the flour, blending well, but without browning. Then add the milk, and let it simmer to a rich Cream Sauce. Add the Carrots to this, and let them simmer gently for about twenty minutes. Then add a little chopped parsley and sugar, and serve hot.