Dreamy Creamed Carrots Onions and Mushrooms
Indulge in the comforting embrace of "Dreamy Creamed Carrots, Onions, and Mushrooms," a luscious vegetable side dish that brings hearty flavors and velvety textures to your table. Tender carrots, sweet caramelized onions, and earthy mushrooms are gently simmered in a luxurious cream sauce made from a buttery roux, whole milk, and heavy cream, perfectly seasoned with garlic, thyme, and a touch of black pepper. Finished with a sprinkle of fresh parsley, this savory creation is the ultimate accompaniment to roasted meats, mashed potatoes, or your favorite grain. Ready in just 40 minutes, this creamy vegetable medley is both easy to prepare and brimming with cozy, restaurant-quality flair—ideal for weeknight dinners or festive holiday feasts!
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Recipe Information
Ingredients
- 4 medium carrots
- 1 large yellow onion
- 2 cups mushrooms
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
Instructions
Peel the carrots and cut them into thin rounds. Set aside.
Slice the onion into thin half-moons and clean the mushrooms, slicing them if they are large. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the carrots and cook for about 5 minutes, stirring occasionally.
Add the onion slices and mushrooms to the skillet with the carrots. Cook for another 7-8 minutes until the vegetables are softened and the mushrooms have released their moisture.
Push the vegetables to the edges of the skillet and add the butter to the center. Let it melt completely, then whisk in the flour to form a roux. Cook the roux for about 1 minute while stirring.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Stir everything together until the vegetables are coated with the creamy sauce.
Season the mixture with salt, black pepper, and dried thyme. Add the minced garlic and cook for an additional 5 minutes, allowing the sauce to thicken.
Remove the skillet from the heat and sprinkle the dish with freshly chopped parsley before serving.
Serve warm as a side dish alongside roasted meats, mashed potatoes, or rice.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 44.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 628 mg | 48% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 3182 mg | 68% | |
*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.
