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Creamed Onions and Carrots

Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!—Ardis Rollefson, Jackson Hole, Wyoming
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    12 servings

Ingredients

  • 8 cups water
  • 2 pounds pearl onions
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/4 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded carrots

Directions

  • In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.
Nutrition Facts
1 cup: 151 calories, 11g fat (7g saturated fat), 39mg cholesterol, 136mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 2g protein.

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