Creamed Carrots Recipe from the Titanic Ship Not the Movie
Step back in time with this **Creamed Carrots Recipe from the Titanic Ship**, a dish that graced the tables of one of history’s most legendary voyages. This elegant side combines tender carrot rounds with a rich, velvety cream sauce infused with a hint of nutmeg and white pepper for subtle warmth. A classic roux made with unsalted butter and flour forms the base, enriched with whole milk and heavy cream for a perfectly silky texture. Balanced with just the right touch of sweetness and seasoning, this dish is a luxurious yet simple accompaniment fit for any sophisticated menu. Garnish with fresh parsley for a pop of color, and enjoy a taste of Titanic-era fine dining in your own home. Perfect for family dinners or historical-themed gatherings, this recipe will add an air of timeless refinement to your table. **Keywords: Titanic creamed carrots, historical recipes, vintage fine dining, creamy side dishes, elegant vegetable recipes.**
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Ingredients
- 500 grams Carrots
- 1 teaspoon Salt
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Whole Milk
- 0.5 cup Heavy Cream
- 0.125 teaspoon Nutmeg
- 0.25 teaspoon White Pepper
- 1 teaspoon Sugar
- 1 tablespoon Fresh Parsley (optional, for garnish)
Directions
Step 1
Peel and slice the carrots into bite-sized rounds, approximately 1/4-inch thick.
Step 2
Bring a large pot of water to a boil and add 1/2 teaspoon of salt. Add the sliced carrots and cook for 8-10 minutes, or until tender but still slightly firm. Drain the carrots and set them aside.
Step 3
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux. Be careful not to let the roux brown.
Step 4
Slowly whisk in the whole milk and heavy cream, ensuring no lumps remain. Cook the mixture over medium heat, stirring frequently, until it thickens, about 3-4 minutes.
Step 5
Season the sauce with the remaining 1/2 teaspoon of salt, nutmeg, white pepper, and sugar. Taste and adjust seasoning if needed.
Step 6
Add the cooked carrots to the cream sauce. Stir gently to coat the carrots evenly and cook for an additional 2-3 minutes, allowing the flavors to meld.
Step 7
Remove the saucepan from heat and transfer the creamed carrots to a serving dish.
Step 8
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
| Serving size | (903.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 977.7 |
| Total Fat 73.1g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 0.8g | |
| Cholesterol 211.3mg | 0% |
| Sodium 2841.7mg | 0% |
| Total Carbohydrate 63.9g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 39.6g | |
| Protein 12.9g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 474.2mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 1981.9mg | 0% |
Source of Calories