Simple, rich and exceptionally flavored, Baby Carrots and Onions in Cream goes so well with roasts as well as many seafood dishes. Carrots and onions pair well together, and cream sauce is just the ticket.
Baby Carrots and Onions in Cream

Baby Carrots and Onions in Cream
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 4
  • 1 pound baby carrots
  • 1 pound small white onions or pearl
  • 5 fluid ounces light cream
  • Kosher salt, to taste
  • black pepper, to taste
  • 1 pinch nutmeg
  1. Wash and trim carrots. Peel onions.
  2. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes.
  3. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed.
  4. Stir in cream and add pepper and salt to taste, if necessary.
  5. Serve with a very light sprinkling of nutmeg.
Per serving: 175 Calories (kcal); 10g Total Fat; (50% calories from fat); 3g Protein; 20g Carbohydrate; 33mg Cholesterol; 1123mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

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