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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

Nutrition Facts

95.1 calories; 2.5 g protein; 11.8 g carbohydrates; 12.5 mg cholesterol; 686.3 mg sodium. Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 5 stars
10/07/2003
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
08/08/2011
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. Read More
(4)
17 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/07/2003
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. Read More
(5)
Rating: 5 stars
06/22/2004
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. Read More
(4)
Rating: 3 stars
08/08/2011
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. Read More
(4)
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Rating: 3 stars
09/17/2004
These were tasty but more of a cold weather dish. I made it with garden fresh carrots in the summer. Read More
(3)
Rating: 2 stars
12/27/2004
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. Read More
(2)
Rating: 5 stars
11/07/2008
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. Read More
(2)
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Rating: 5 stars
05/07/2004
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! Read More
(2)
Rating: 4 stars
09/28/2009
Pretty tasty! I was specifically looking for recipes that use tarragon. From experience using creams with flour and milk before, I find it easier to mix the milk and flour together before adding them to the pan. Read More
(2)
Rating: 5 stars
06/04/2004
I made this but didnt' add the milk & flour. It's a wonderful sidedish. Read More
(1)