Are you tired of boring vegetable sides that leave your taste buds begging for more? Prepare to be amazed by our luxurious Baby Carrots and Onions in Cream recipe – a dish so decadent and simple, it'll transform your ordinary dinner into a gourmet experience! With just a handful of ingredients and minimal cooking skills, you can create a creamy, dreamy side that will have everyone at the table asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby carrots
- 1 medium onion, sliced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Wash the baby carrots thoroughly under cold running water to remove any dirt or debris. If the carrots are not pre-peeled, gently scrub them with a vegetable brush.
- Peel and slice the medium onion into thin, uniform half-moon shaped rings to ensure even cooking.
- In a large skillet or sauté pan, melt the butter over medium heat, allowing it to coat the bottom of the pan without browning.
- Add the sliced onions to the melted butter and sauté for 3-4 minutes until they become translucent and slightly softened, stirring occasionally to prevent burning.
- Add the baby carrots to the skillet with the onions, stirring to combine and coat the carrots with butter.
- Pour the heavy cream over the carrots and onions, ensuring they are mostly covered by the cream.
- Reduce the heat to low-medium and cover the skillet with a lid, allowing the carrots to simmer and steam in the cream for about 10-12 minutes.
- Check the carrots for tenderness by piercing with a fork. They should be soft but still have a slight crispness.
- Season with salt and freshly ground black pepper to taste, stirring gently to distribute the seasoning evenly.
- Remove from heat and let the dish rest for 2-3 minutes to allow the cream to thicken slightly.
- Transfer to a serving dish and serve hot as a delicious side dish.
Tips
- Choose fresh, uniform baby carrots for the most consistent cooking and presentation.
- Use low-medium heat to prevent the cream from scorching or separating.
- Don't overcook the carrots – they should remain slightly crisp for the best texture.
- For extra flavor, consider adding a pinch of fresh thyme or a dash of nutmeg to the cream.
- Use fresh, high-quality heavy cream for the richest, most luxurious sauce.
- If the cream seems too thin, you can briefly increase the heat at the end to reduce and thicken.
- For a lighter version, you can substitute half-and-half for some of the heavy cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
