Carrots in Cream

Carrots in Cream

This is one of our favorites and a tradition every Easter.

I got the recipe from one of my favorite cookbooks, “Paul Bocuse: French Home Cooking,” which I purchased in a small shop on the Left Bank in Paris many years ago.

In keeping with our RootsLiving philosophy: it’s easy to make and uses simple, fresh ingredients.

Here’s the recipe:

Carrots in Cream (Carottes à la crème)

April 6, 2024
: 4
: 15 min
: 45 min
: 1 hr
: Easy

This is a family favorite. There's minimal work for maximum pleasure.


  • Butter (3 oz.)
  • Carrots, peeled and cut into thick sticks 2-inches long (2
  • pounds)
  • Baby onions (5) (You can use the ones that come in a jar.)
  • Salt, to taste.
  • Sugar (1 tsp.)
  • Parsley, chopped (2 tbsp.)
  • Heavy cream (6 tbsp.)
  • Step 1 Melt butter in a frying pan. Add carrots and onions. Salt lightly. And sprinkle with sugar.
  • Step 2 Cover pan and simmer for 40 minutes, stirring from time to time.
  • Step 3 When carrots are done cooking, mix parsley with cream and pour on the carrots. Cook another 5 minutes or until very hot. BUT DON’T LET THE CREAM BOIL.

Related Posts