Creamed Carrot Strips Recipe -
Creamed Carrot Strips Recipe
  • READY IN 30 mins

Creamed Carrot Strips

Recipe by  

"This is a different and delicious way to serve carrots. The tarragon adds a savory flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
  2. Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
  3. Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2003

This dish is excellent. The sauce is just perfect and makes this dish work great as a side with a great plain meal like filets and potato (baked and mashed). The only thing I changed was I did not use canned mushrooms. Instead, I used fresh shittake and/or crimini...whatever was available at the time. I think it made a big difference.

Most Helpful Critical Review
Aug 08, 2011

This is more like a main dish. If you added chicken and served it over noodles it would be even better. This was just too hearty and rich to be a side dish. Also, I added basil instead of tarragon.


16 Ratings

Jun 22, 2004

Really good. Cooked carrots can be less than interesting, but this recipe was great. The celery, mushrooms and milk gave the carrots a nice mellow flavour.

Sep 17, 2004

These were tasty, but more of a cold weather dish. I made it with garden fresh carrots in the summer.

Nov 07, 2008

I just fixed these for supper tonight and no one has tasted them yet except me but I can assure you my family is going to have a whole new attitude about carrots as a side dish. I didn't have any celery and I believe I'll try it that way next time but I used some celery seed so at least the flavor is there. I used a bit more chicken stock seasoning too.

Dec 27, 2004

Tried this recipe for a holiday sidedish as an alternative to candied carrots. It sounds delicious by description, but I was disappointed even after substituting fresh mushrooms in lieu of canned, and adding some diced water chestnuts. Maybe try as a puree and feed to tots using airplane sounds.

May 07, 2004

I found this recipe to be simple and really really good. Everyone in my family raved about it, and ate it "all gone" (a feat). I did not use the mushrooms, as I was out, but it turned out well. I added a bit more chicken broth and it gave it a little more sauce. Mmmmm what a great way to eat your veggies!

Jan 23, 2014

I made this with leftover frozen vegetables including cauliflower, broccoli,and carrots. We did need to make extra sauce, and it was very good. We plan to make it again.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 686 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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