My grandmother on my Dad’s side was very fond of creamed vegetables. She was a country girl raised in a very poor farm family but was a VERY good cook. My great-grandmother taught her well. She grew her own vegetables and love, love, LOVED creamed soups and vegetables. Over the years, I guess she served me creamed peas, new potatoes, mushrooms, asparagus, baby onions, spinach, corn………. You name it and she probably creamed it. 🙂 She had 2 dairy cows on her property, some chickens and a nice garden. She produced her own milk, cream and churned butter, so that helped defray the grocery costs of a family of 9 during The Depression. My non-green vegetable tonight was created in honor of her. She wasn’t big on spices, so I doubt she ever even heard of tarragon, but I think she would have liked these and been proud to serve this dish. My husband isn’t too fond of carrots and even HE liked this dish! His thumbs up on an un-favorite vegetable speaks volumes to me. This recipe is not suitable until the Atkins OWL phase, as carrots are a bit carb-y. It is suitable for Paleo-Primal followers also.
4 medium carrots, peeled and cut into ½” pieces
Water to cover carrots
1 T. unsalted butter
Dash each sea salt and pepper
¼ c. heavy cream (or coconut milk)
Optional: 1/8 tsp. xanthan gum or your preferred thickener
1/4 tsp. dried tarragon
DIRECTIONS: Bring carrots and water to slow boil and cook until just barely tender. Drain off all but about ½ c. of the cooking water. Add butter to the carrots and remaining water. Lower heat and add cream. Sprinkle with xanthan gum and simmer on low until it begins to slightly thicken. The cream sauce will turn slightly yellow from the beta carotene in the carrots, but that doesn’t impact flavor. Sprinkle with the dried tarragon and toss. Dip up into serving dish.
NUTRITIONAL INFO: Makes 4 servings, each contains:
8.55 g fat
6.55 g carbs, 1.95 g fiber, 4.6 g NET CARBS
.9 g protein
89 mg sodium