Author Notes
The first-class dinner menu on the RMS TITANIC
for April 14, 1912, included "Creamed Carrots." We featured this dish in our book "Cooking with the Movies: Meals on Reels."
—Anthony Chiffolo
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Ingredients
-
1 pound
carrots, peeled and julienned
-
2 tablespoons
butter
-
2 tablespoons
flour
-
2 tablespoons
onion, finely chopped
-
2
cloves garlic, minced
-
2 tablespoons
fresh ginger, grated
-
1/2 teaspoon
salt
-
1/2 teaspoon
pepper
-
1/2 teaspoon
ground nutmeg
-
1/2 teaspoon
ground cinnamon
-
2 tablespoons
prepared horseradish, well drained
-
1/3 cup
whipping cream
-
fresh tarragon
Directions
-
Place the carrots in a medium saucepan with
enough water to cover. Cook for 4–5 minutes,
keeping the texture al dente . Drain the water,
and set the carrots aside.
-
Over a low heat, combine
the butter and flour, stirring frequently
to prevent lumping. Add the onion, garlic,
ginger, salt, pepper, cinnamon, and nutmeg,mixing well. Fold in the horseradish and cream
and bring to a boil once again. Cook until the
mixture is slightly thickened. Pour over the
carrots.
-
Place the carrots onto a serving platter and
sprinkle with fresh tarragon.
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