Reviewed: May 9, 2009

I was very unsure of this going into it. However, I made it for my sister, her bf, and her best friend and it was a huge hit! You would almost think that it would be too many carrots, too overpowering but not so! It almost makes you forget that its all carrots. Mine did come out a bit soupy but not bad at all. I need to make this again soon.

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Jun. 9, 2009

I enjoyed this dish very much. I don't care for mushrooms so omitted them and sauted celery with the onion instead.

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6 users found this review helpful

Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Reviewed: Feb. 17, 2010

My family loved this recipe. I tweaked it slightly. Made the carrots on the side. In another pan, sauteed a tiny bit of olive oil, butter with a cubed lb of chicken (flavored w/herbs), sweet onion, mushrooms (added another 4oz. can) and added 1 chicken boullion cube & a couple of drops of cooking sherry. Sauteed all of that, continued to follow the recipe and served this yummy, delicious dish over egg noodles. Really easy and the hubby & kids raved. Will make again, great in a pinch!

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Reviewer:

CHEFLU

Cooking Level: Intermediate

Living In: Red Bank, New Jersey, USA

Reviewed: Jan. 9, 2012

we bought a huge bag of carrots from Costco and searched and found this great recipe... so, we prepared as directed,but added 1/2 cup quarted pecans... trick, is, by reading other reviews to use a good quality dutch oven. fabulous! pecans were added hit!

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1 user found this review helpful