Newburg Carrots

Newburg Carrots are a delightful twist on a classic side dish, transforming simple vegetables into a luxurious meal component. This recipe features tender sliced carrots cooked in a velvety sauce made from butter, flour, chicken broth, and heavy cream. The addition of chopped green bell peppers and onions provides a subtle crunch and aromatic depth, while fresh parsley adds a vibrant finish. The result is a comforting, elegant dish that pairs beautifully with poultry or seafood. It&# 226;ÂÂs an excellent choice for dinner parties or when you want to elevate a standard vegetable side. The creamy texture and rich flavors make it a crowd-pleaser that feels special yet remains relatively simple to prepare.

Cooking Method: Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 5

Calories: 393.2

Description

Newburg Carrots are a delightful twist on a classic side dish, transforming simple vegetables into a luxurious meal component. This recipe features tender sliced carrots cooked in a velvety sauce made from butter, flour, chicken broth, and heavy cream. The addition of chopped green bell peppers and onions provides a subtle crunch and aromatic depth, while fresh parsley adds a vibrant finish. The result is a comforting, elegant dish that pairs beautifully with poultry or seafood. It&# 226;ÂÂs an excellent choice for dinner parties or when you want to elevate a standard vegetable side. The creamy texture and rich flavors make it a crowd-pleaser that feels special yet remains relatively simple to prepare.

Ingredients

4 cup Sliced carrots
1 1/2 cup Water
2 tablespoon Butter
2 tablespoon Flour
3/4 cup Chicken broth
1/2 cup Heavy cream
1 tablespoon Green bell pepper
2 tablespoon Onion, chopped
2 tablespoon Parsley

Directions

1
Place sliced carrots and water in a medium saucepan.
2
Bring to a boil, then reduce heat and simmer for 15 minutes or until carrots are tender.
3
Drain any remaining water from the carrots and set aside.
4
In the same saucepan, melt butter over medium heat.
5
Whisk in flour to form a smooth paste (roux) and cook for 1 minute.
6
Gradually whisk in chicken broth and heavy cream until smooth.
7
Add chopped green bell pepper, onion, and parsley to the sauce.
8
Return the cooked carrots to the saucepan.
9
Simmer gently for 5 to 10 minutes until the sauce thickens and coats the carrots.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 393.2kcal

% Daily Value *
Total Fat 22.8g36%
Saturated Fat 11.9g60%
Cholesterol 89.2mg30%
Sodium 254.0mg11%
Total Carbohydrate 31.4g11%
Dietary Fiber 7.1g29%
Sugars 12.5g
Protein 15.9g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce has thickened too much.

Substitutions: You can substitute chicken broth with vegetable broth for a vegetarian version. Half-and-half can be used instead of heavy cream for a lighter sauce.

Tips: For a smoother sauce, ensure the flour is fully incorporated into the butter before adding the liquids. Chop the bell peppers and onions finely to ensure they cook quickly and distribute evenly.

Keywords: carrots, cream sauce, vegetable side, comfort food, easy dinner, green bell pepper, onion, parsley, chicken broth, simmered, rich, herbs, side dish, classic, homestyle

Read it online: https://www.chefs-mate.com/recipe/newburg-carrots-m_c-tx/