I am really changing my mind about cooked carrots. After trying them roasted and finding them truly delicious, I thought of other recipes I might appreciate. And so here are carrots with milk, a side dish that confirmed how these vegetables can be delightful even when boiled. The creamy sauce that envelops them makes them extremely tasty, and the recipe is really simple to make. The ingredients are few, the cooking is done in a pan, and the cost is quite economical. For all these reasons, I highly recommend trying them.
Other ideas with carrots:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3/4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Carrots with Milk
- 1.1 lbs carrots (net weight without waste)
- 2 tbsps butter
- 2 tbsps flour
- 0.85 cups milk
- 0.55 cups water
- salt
- black pepper
- parsley
Tools
- Peeler
- 1 Pan
Preparation of Carrots with Milk
Trim the carrots and peel them (for convenience, I used a peeler). Then wash them and cut into slices as evenly as possible to ensure uniform cooking.
Melt the butter in a pan, then add the flour all at once and stir quickly to combine the ingredients until a creamy texture forms.
At this point, add the carrots and, after a quick stir, also add the milk and water.
Season with a couple of pinches of salt and a generous grind of black pepper, lower the heat and cook until the carrots are tender but still crunchy (it will take about 20 minutes). Stir occasionally.
Once cooked, scent the carrots with chopped parsley and serve immediately. Enjoy! Paola
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