Creamed Onions Carrots
Elevate your side dish game with this velvety-smooth Creamed Onions and Carrots recipe, a comforting blend of tender pearl onions and perfectly blanched carrot slices enveloped in a rich, homemade creamy sauce. Made from simple yet indulgent ingredients like whole milk, heavy cream, and a touch of nutmeg, this classic dish is ideal for holiday gatherings or weeknight meals. The butter-based roux creates a luscious consistency that beautifully coats the vibrant vegetables, while optional fresh parsley adds a pop of color and flavor to the final presentation. With just 20 minutes of prep time and straightforward steps, this make-ahead-friendly crowd-pleaser is perfect for anyone craving a warm, hearty, and elegant side dish.
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Recipe Information
Ingredients
- 2 cups small pearl onions
- 2 cups carrots
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the pearl onions by blanching them in boiling water for 2 minutes, then transferring them to an ice bath. Use a paring knife to trim the root end and gently squeeze the onion to remove the skin.
Peel and slice the carrots into uniformly sized half-moon pieces about 1/4-inch thick.
Bring a medium pot of water to a boil. Add the carrots and blanch them for 4–5 minutes, until just tender. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously to create a smooth paste (roux). Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the milk while whisking constantly to prevent lumps from forming. Add the heavy cream and continue whisking until the sauce is smooth and begins to thicken, about 3–4 minutes.
Stir in the salt, black pepper, and ground nutmeg, then add the blanched onions and carrots to the creamy sauce. Gently fold the vegetables into the sauce until evenly coated.
Reduce the heat to low and allow the vegetables to simmer in the sauce for 5–7 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
Transfer the creamed onions and carrots to a serving dish and garnish with fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 46.0 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 660 mg | 51% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1950 mg | 41% | |
*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.
