Easy & Creamy Carrot Side Dish Recipe
I love a meal that’s pulled together, but I don’t like side dishes that take a lot of time or effort. This is an easy and creamy carrot side dish recipe. It’s great for Easter, with fresh spring organic carrots. It’s savory and comes together quickly – with is always a win for mealtime.
Related: Chocolate Rum Bundt Cake Recipe
My Grandmother’s Creamy Carrot Recipe
This recipe was my Grandmother’s and my Mom grew up with it being served every holiday. I can always appreciate her recipes because they’re all EASY. You’re just tossing everything together and serving. At first, I was surprised about mayonnaise being a main ingredient, but don’t knock it until you’ve tried it. It’s just a creamy sauce without much work.
It’s definitely a savory take on carrots, with fresh Italian parsley. The carrots provide a natural sweetness to it. I like to use organic carrots, but you can – of course – use non organic as well. You wash and prepare the carrots with a peeler before boiling. If you’re a novice cook or don’t want anything complicated, this is for you!
Serve this creamy carrot side dish recipe with a ham, at Easter, as part of your holiday meal. Our Easter meal usually includes a ham, rolls, carrots, potatoes and a dessert.
How To Make These Creamy Carrots
Purchase organic carrots, if possible. Use fresh Italian flat-leaf parsley. You’re going to remove the greenery of the carrots.
Wash, peel and cut your carrots crosswise. You can use a mandolin kitchen tool to ensure the carrots are cut evenly, or just cut by hand. I just chop mine by hand.
Boil the carrots until fork tender. In a small bowl, combine lemon juice, mayonnaise, fresh parsley and carrots.
Serve immediately, while warm. Garnish with a sprig of parsley, if desired.
- 6 Organic Carrots, Peeled & Sliced Crosswise
- Boiling Salted Water
- Salt & Pepper
- 1/4 Cup Mayonnaise
- 1 Tablespoon Italian Parsley, Chopped
- 1 Teaspoon Lemon Juice
- Cook carrots, in your boiling salted water, with the lid on. Cook until just tender.
- Drain the carrots.
- Season with a dash of salt and pepper.
- Combine the mayonnaise, parsley and lemon juice in a small bowl. Gently toss the hot carrots into the mixture.
- Serve immediately
Serving Size:1/2 cup
Amount Per Serving: Calories: 118 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 6mg Sodium: 204mg Carbohydrates: 6g Fiber: 2g Sugar: 2g Protein: 1g