Creamy Matchstick Carrots

Total Time
55mins
Prep 10 mins
Cook 45 mins

A really yummy and creamy side dish.

Ingredients Nutrition

Directions

  1. Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
  2. Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.
  3. Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
  4. Reduce the heat and simmer until the carrots are tender, stirring frequently.
  5. Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
  6. Garnish with extra bay leafs if desired.
  7. For Vegetarian use Vegetable broth.
Most Helpful

5 5

Very good and easy to make. I love finding new ways to make veggies. I followed the recipe as written other then I bought a bag of shredded carrots so I didn't have to do the work LOL. We all enjoyed them.

5 5

I really enjoyed these carrots. The bay leaf was a wonderful addition, and not something I'd ever added to carrots before. I used some turkey stock (from the Thanksgiving turkey) instead of using water and a bouillon cube. Otherwise I made as posted. I did have to add a bit more water to get my carrots tender, but that could be my stove....its a bit eccentric. Thanks for sharing! Made for the Aussie Reunion game.

5 5

These carrots were absolutely delicious! I left out the onions as I don't care for them, and used regular milk instead of cream. The bay leaf added a nice flavor and I loved the creaminess of the coating on the carrots. Great recipe - thanks for sharing it! Made for the Best of 2010 Event (recommended by AZPARZYCH)