Creamy Carrots
9 ingredients
3 steps
Ingredients
- 1 - 2lb. Bag Of Whole Baby Carrots
- 2 stalks Celery, Diced
- 2 whole Green Onions, Chopped (Tops And Green Part)
- 1 dash Parsley Flakes
- 2 Tablespoons Butter
- 1 can Cream Of Celery Soup (10.5oz.)
- 1/8 cups Heavy Cream
- 1 dash Seasoned Salt, To Taste
- Fresh Ground Black Pepper
Directions
-
1Boil whole baby carrots, diced celery, green onions and parsley for about 12 minutes. Drain in a colander, then put back into the hot pot to dry excess water. Add 2 tablespoons of butter, put the lid on and allow the butter to melt while you prepare the soup/cream mixture.
-
2In a small bowl, add the heavy cream to the soup, and mix well. Pour soup/cream mixture over the carrots. Gently stir, being careful not to break the carrots as you mix. Make sure all carrots are coated.
-
3Pour creamy carrots into a microwave safe bowl and heat for 2 minutes. Add seasoned salt to taste, and a few grinds of black pepper. For a variation, you can use cream of mushroom soup. Enjoy!
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