Total Time
Prep 30 mins
Cook 20 mins

The nutmeg in this recipe really brings out the flavor.

Ingredients Nutrition


  1. Wash the carrots and peel and trim ends.
  2. Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil.
  3. Cook until tender.
  4. Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.


Most Helpful

A very nice change from steamed, buttered carrots. I also added a bit of ground pepper. Went well with wild rice and roast duck. I used baby carrots, but looking forward to trying it with the varieties I find at the local Farmer's market, i.e. Purple carrots. Loved the nutmeg flavor.

Outta Here October 25, 2009

Nope - this is not a keeper for me. I found it had no taste at all. It needs something - I was thinking maybe a little sugar - maybe baby carrots would have worked better - I just don't know.

The Thorn of Hudson, FL February 27, 2007

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