Old-fashioned Flemish Carrots

Carrots are one of the most nutrient-packed vegetables. They contain lots of vitamins A, K, and B6, as well as potassium and other minerals, so I was thrilled to find a hundred-year-old recipe for Flemish Carrots. This dish contains a mixture of carrots and onions that is served in a lovely beef-broth sauce which brought out the natural sweetness of the carrots.

I always find March to be a difficult month for cooking. I like to serve locally-grown, seasonally-appropriate food – yet I’m tiring of the same-old, same-old winter vegetable dishes. This recipe is a nice twist on sautéed carrots.

Here is the original recipe:

Source: Recipes for Everyday by Janet McKenzie Hill (1919)

Here’s the recipe updated for modern cooks:

Flemish Carrots

  • Servings: 3 - 4
  • Difficulty: easy
  • Print

2 cups carrots, sliced

2 tablespoons butter

1/4 cup onion, chopped

1 tablespoon parsley

2 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon pepper

1 cup beef broth

Using medium-low heat, melt butter in a skillet that has a lid. Add carrots, onion, and parsley; cover skillet. Stir occasionally and cook until tender (about 20 minutes). Add flour, salt, sugar, and pepper; stir gently until blended. Increase heat to medium. Gradually add beef broth while stirring constantly; heat until hot and bubbly. Remove from heat and serve immediately.

When I made this dish,  I substituted butter for the Crisco shortening that was listed in the original recipe.

40 thoughts on “Old-fashioned Flemish Carrots

  1. That came in at just the right moment – I was using up the end of a mound of carrots by making a warming carrot soup – with Indian spicing in this case, but your recipe looks good for some of the next carrot haul.

    1. Yes, this would be good for a Thanksgiving dinner. The orange vegetables that my family tend to have at Thanksgiving include sweet potatoes, squash, and pumpkin (for dessert) – but carrots would also be wonderful.

  2. I wonder what it is that makes it “Flemish”? The beef broth, perhaps. In any event, it looks good, and there is a pile of carrots in my refrigerator that are going to go Flemish.

      1. This is super yummy. Almost a gravy, and will be easy to sub in corn starch for the flour to make it gluten free for one of my daughters. I ate half the recipe all by myself! This is going into regular rotation ; )

    1. You’ve gotten the exact essence of this dish. It’s like carrots in beef stew minus the chunks of beef, potatoes, and other miscellaneous vegetables.

  3. One of my favorite vegetables! There is nothing more delish than fresh carrots and parsley! The thicker sauce will be a nice change, especially this time of year.
    Thank you for sharing.

    1. It’s nice to hear that you approve of the update. With some old recipes like this one, it’s difficult to figure out what is the right balance between making it exactly as written, and revising it to better meet modern preferences.

  4. I’m anxious to try this – I’ve found that I really prefer farm fresh carrots when available and rarely use the store bought ones. I wait patiently for farmers markets to have them. I am pinning this recipe to try! Thank you!

    1. I know what you mean. I definitely think that we appreciate foods more when we wait for the farmers markets. There’s something really special about the first time I eat a fruit or vegetable each season that I think has been largely lost when most foods are available year-round.

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