New this month
Get the Allrecipes magazine

Creamed Carrot Strips

NEWPORT29

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

Ingredients

30 m servings 95 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 95 calories; 4.7 g fat; 11.8 g carbohydrates; 2.5 g protein; 12 mg cholesterol; 686 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 tarra...

Most helpful
Most positive
Least positive
Newest

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...

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 tarra...

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.

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

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 an...

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 cann...

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 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.

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 addi...