Carrots and Cheese
Elevate your side dish game with this irresistible Carrots and Cheese recipe—a comforting medley of tender carrot slices coated in a rich, velvety cheddar cheese sauce. Combining the natural sweetness of carrots with the creamy, savory allure of homemade cheese sauce, this dish is quick and easy to prepare, making it perfect for weeknight dinners or special gatherings. A hint of nutmeg and freshly chopped parsley (optional) adds a touch of warmth and brightness, while the silky roux-based sauce guarantees a perfectly smooth and luscious texture. Ready in just 30 minutes and serving four, this vegetarian delight pairs beautifully with grilled meats, roasted vegetables, or a simple salad. Whether you're looking for a new way to enjoy carrots or an indulgent spin on classic comfort food, this recipe is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 500 g carrots
- 150 g cheddar cheese
- 30 g butter
- 15 g all-purpose flour
- 250 ml milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg (optional)
- 2 tbsp fresh parsley (optional, for garnish)
Instructions
Peel the carrots and slice them into thin rounds, about 1/4 inch thick.
Bring a pot of salted water to a boil and add the sliced carrots. Cook for 5-7 minutes, or until the carrots are tender but not mushy. Drain and set aside.
Grate the cheddar cheese and set it aside for later.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly, until the flour is lightly golden.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook for 4-5 minutes, or until the sauce thickens.
Turn the heat to low and stir in the grated cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and nutmeg (if using). Taste and adjust seasoning as needed.
Add the cooked carrots to the cheese sauce and gently toss to coat them evenly.
Transfer the carrots and cheese to a serving dish. Garnish with freshly chopped parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 36.7 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1040 mg | 80% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 2422 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
