Ingredients
- 1.5 lbs carrots, peeled and sliced or cut into 2-inch lengths
- 1.5 cups water
- ~3 Tbsp butter, divided
- 1/2 tsp salt, plus more to taste
- Pinch of pepper, plus more to taste
- 1 to 1.5 cups heavy whipping cream
- 2 Tbsp minced fresh herbs (parsley, chives, or chervil)
Directions
- Braise the carrots: In a medium saucepan, combine the prepared carrots, sugar, water, about 1.5 tablespoons of butter, and initial salt and pepper. Bring the mixture to a boil. Cover the pan, reduce the heat to a simmer, and cook slowly for 30–40 minutes, or until the carrots are completely tender and most of the water has evaporated.
- Cream the carrots: Once the water is gone, pour in enough heavy cream to cover the carrots. Bring the cream to a slow boil, uncovered, and continue to cook for 15–20 minutes, or until the cream has been almost entirely absorbed by the carrots, creating a rich glaze.
- Finish and serve: Remove from heat. Just before serving, gently toss in the remaining butter and the fresh, minced herbs. Taste and correct the seasoning as needed. The dish is best served immediately.
Notes
- For Julia's recipe, you'll need 1 1/2 lbs. of carrots. A pound of carrots will feed 3-4 people. So as the recipe is written, it will make about 6 servings.
- Julia recommends serving creamed carrots with a roast or baked chicken.
- To prep the carrots, trim the stems and peel them with a vegetable peeler. Slice the carrots horizontally and then cut the lengths into 2-inch pieces.
- When choosing the herbs for this recipe, look for soft herbs like basil, parsley, or chives. We tested the recipe with just parsley, and it added just the right amount of fresh herb flavor.
- Julia shares that you can mix these carrots with other cooked vegetables like peas, green beans, or cauliflower, but I happen to think they're delicious all on their own.
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