Creamy Carrots with Milk
Category: Side Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carrots | 800g |
| Whole Milk | 300ml |
| Fine Salt | To taste |
| Water | 150ml |
| Butter | 30g |
| All-purpose Flour | 20g |
| Ground Nutmeg | ¾ teaspoon |
Instructions:
To prepare this delicious side dish of creamy carrots with milk, start by washing and peeling the carrots. Once peeled, slice them into rounds, making sure they are uniform in size for even cooking.
Next, melt 30g of butter in a wide, shallow pan over medium heat. Once the butter has melted, add 20g of all-purpose flour and stir it well to create a roux. Allow it to cook for a minute or two to eliminate the raw taste of the flour, stirring constantly to avoid any lumps.
Gradually add 300ml of whole milk and 150ml of water, stirring continuously to incorporate the liquid into the flour mixture. Season with a pinch of fine salt and ¾ teaspoon of ground nutmeg, which will add a warm, aromatic flavor to the dish.
Add the sliced carrots to the pan, making sure they are well coated with the creamy mixture. Let the carrots cook gently in the sauce, covered, for about 20-25 minutes, or until they are tender yet still hold their shape. The cooking liquid should thicken and reduce, becoming a creamy consistency that envelops the carrots.
Towards the end of cooking, taste the dish and adjust the seasoning if necessary, adding more salt if desired. Once the carrots are tender and the sauce has thickened, remove the pan from the heat.
Serve the creamy carrots hot, with a garnish of freshly chopped parsley for a burst of color and freshness. For an extra touch, especially if you’re not serving this dish to children, you can sprinkle a little white pepper on top for added flavor.
These creamy carrots with milk are a perfect side dish to accompany any main course. Their smooth, velvety texture and slightly sweet flavor will surely be a hit at your dinner table. Enjoy!
