Carrots Chantilly
Elevate your side dish game with Carrots Chantilly, a luxurious and velvety take on tender carrots that’s as stunning as it is simple to make. This French-inspired recipe pairs perfectly cooked carrots with a cloud-like Chantilly cream, gently folded in for a touch of richness without overwhelming their natural sweetness. A hint of butter, a sprinkle of sugar, and a finishing touch of fresh parsley add balance and brightness, while the whipped cream lends an indulgent, airy texture. Ready in just 35 minutes, this show-stopping side dish is perfect for dinner parties or holiday feasts, complementing roasted chicken, beef, or fish beautifully. Delight your guests with this elegant recipe that tastes as refined as it looks! Keywords: Carrots Chantilly, French side dish, creamy carrots, roasted meat accompaniment, elegant vegetable recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Carrots
- 200 ml Heavy cream
- 30 grams Unsalted butter
- 10 grams Fresh parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Sugar
- 500 ml Water
Instructions
Peel and trim the carrots. Cut them into evenly sized batons or rounds, depending on your preference, ensuring all pieces are about the same size for even cooking.
In a medium saucepan, combine the water, 1/2 teaspoon of salt, and the sugar. Bring to a boil over medium-high heat.
Add the carrots to the boiling water and cook until they are tender but not mushy, about 10-12 minutes. Check doneness by piercing the carrots with a fork; it should glide in easily but with slight resistance.
While the carrots are cooking, use a stand mixer or handheld mixer to whip the heavy cream until soft peaks form. Be careful not to overwhip, as the cream should remain airy and smooth for the sauce.
Once the carrots are cooked, drain them thoroughly and return them to the saucepan over low heat.
Add the butter to the carrots and toss gently until melted and the carrots are coated in butter.
Reduce the heat to its lowest setting. Fold the whipped cream into the carrots, gently stirring to coat the carrots evenly without deflating the cream.
Season the dish with the remaining 1/2 teaspoon of salt and the black pepper. Adjust seasoning to taste if necessary.
Transfer the Carrots Chantilly to a serving dish and sprinkle with the chopped parsley for a fresh, vibrant garnish.
Serve immediately while warm as an elegant accompaniment to roast chicken, beef, or fish.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 28.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1713 mg | 36% | |
*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.
