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:
Here’s the recipe updated for modern cooks:
Flemish Carrots
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.
A Hundred Years Ago 
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.
mmm. . . carrot soup with Indian spices sounds wonderful.
It was quite warming!
This looks like something that would be good with a Thanksgiving dinner.
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.
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.
Maybe carrots are served in a beef broth in Belgium – not sure. In any case, I think that you’ll enjoy this recipe.
This looks like a good recipe for special occasions, but as for me and my family… we’ll just keep eating our everyday carrots boiled and plain. 🙂
Makes sense to me – sometimes simple is best.
It looks really good. I may be making that dish this week.
I think that you’ll like them.
I love cooked carrots, and haven’t made them in a long time, thanks for the nudge!
Jenna
You’re welcome. Sometimes I think that carrots tend to be underutilized as a cooked vegetable.
This sounds wonderful and easy…a definite addition to my “Favorites.”
I also like that it’s an easy recipe – which definitely is a plus. 🙂
Wow, this recipe sounds good. I can’t wait to try it.
It’s yummy.
I usually cook carrots as a vegetarian side dish, so never cooked it with beef broth. But I like the idea! I’ll keep it in mind for next time. 🙂
Even though Flemish Carrots is not a vegetarian dish, it still seemed like a side dish to me. It is not a particularly filling dish.
I agree. I think it can work well as a side dish for a steak, or roasted chicken.
Oh this sounds and looks so good! Need to get the ingredients and give it a whirl. I have a “problem” eating enough veggies and this looks like a keeper.
I think that you’ll like this recipe. It’s tasty and easy to make.
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 ; )
It’s wonderful to hear that you enjoyed this recipe. I like your suggestion for the gluten free version.
I’m with you right about this time of year I am ready for something different. An easy recipe with a bit of a twist.
I’m really looking forward to locally-grown spring fruits and vegetables. They always seem so special after the long winter months.
I like carrots in white sauce so I think I would enjoy Flemish carrots.
Flemish Carrots are similar to carrots in white sauce -though the sauce is more like a gravy.
Carrots taste so good in beef stew, so this makes sense to me.
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.
Sounds interesting ! Thanks – I may give this a try come holiday time.
I think that you’ll enjoy them.
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.
You’re welcome. Carrots are a tasty vegetable!
I like your updates for this recipe.
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.
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!
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.
Looks delicious! 💕
The carrots are tasty.
Nice recipe!