Old-fashioned Creamed Carrots and Onions

I’m currently auditioning foods to serve on Thanksgiving. Some people love to try new recipes when family and friends convene for the holidays. I, on the other hand, prefer to try new recipes ahead of time to help ensure that all goes smoothly on the big day.

So when I saw a hundred-year-old recipe for Creamed Carrots and Onions, I had to give it a try.  It just said Thanksgiving to me, and brought back vague memories of wonderful creamed vegetables lovingly prepared by my grandmother and other elderly relatives when I was a child

The recipe did not disappoint. The Creamed Carrots and Onions passed their audition. They were easy to make, colorful,  and tasty — and definitely deserve a spot on the Thanksgiving table.

Here is the original recipe:

Source: Good Housekeeping (August, 1917)

And, here is the recipe updated for modern cooks:

Creamed Carrots and Onions

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

2 cups sliced onions

water

2 cups bite-sized carrot chunks (peel or scrape carrots, then cut into chunks)

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Put onions in saucepan and cover with water; bring to a boil then reduce heat and simmer for 5 minutes. Add carrots and cook for an additional 10 minutes or until the carrots are tender. The carrots should be tender but not mushy. Remove from heat and drain.

In the meantime, in another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked carrots and onions. Remove from heat and serve.