Creamed Carrots Recipe from the Titanic Ship Not the Movie
Step back in time with this **Creamed Carrots Recipe from the Titanic Ship**, a dish that graced the tables of one of history’s most legendary voyages. This elegant side combines tender carrot rounds with a rich, velvety cream sauce infused with a hint of nutmeg and white pepper for subtle warmth. A classic roux made with unsalted butter and flour forms the base, enriched with whole milk and heavy cream for a perfectly silky texture. Balanced with just the right touch of sweetness and seasoning, this dish is a luxurious yet simple accompaniment fit for any sophisticated menu. Garnish with fresh parsley for a pop of color, and enjoy a taste of Titanic-era fine dining in your own home. Perfect for family dinners or historical-themed gatherings, this recipe will add an air of timeless refinement to your table. **Keywords: Titanic creamed carrots, historical recipes, vintage fine dining, creamy side dishes, elegant vegetable recipes.**
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Recipe Information
Ingredients
- 500 grams Carrots
- 1 teaspoon Salt
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 0.5 cup Heavy Cream
- 0.125 teaspoon Nutmeg
- 0.25 teaspoon White Pepper
- 1 teaspoon Sugar
- 1 tablespoon Fresh Parsley (optional, for garnish)
Instructions
Peel and slice the carrots into bite-sized rounds, approximately 1/4-inch thick.
Bring a large pot of water to a boil and add 1/2 teaspoon of salt. Add the sliced carrots and cook for 8-10 minutes, or until tender but still slightly firm. Drain the carrots and set them aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux. Be careful not to let the roux brown.
Slowly whisk in the whole milk and heavy cream, ensuring no lumps remain. Cook the mixture over medium heat, stirring frequently, until it thickens, about 3-4 minutes.
Season the sauce with the remaining 1/2 teaspoon of salt, nutmeg, white pepper, and sugar. Taste and adjust seasoning if needed.
Add the cooked carrots to the cream sauce. Stir gently to coat the carrots evenly and cook for an additional 2-3 minutes, allowing the flavors to meld.
Remove the saucepan from heat and transfer the creamed carrots to a serving dish.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 2842 mg | 124% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 39.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 474 mg | 36% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1982 mg | 42% | |
*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.
