Laura the Gastronaut > Julia Child > Vegetables > Carottes a la Concierge

Casserole of Creamed Carrots with Onions and Garlic

December 2, 2020 | Updated September 20, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipe 157 | 371 recipes to go!

✽ Casserole of Creamed Carrots with Onions and Garlic [Carottes à la Concierge], p. 480

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +0 TB

✽ Cost: $3.09 [~$0.51 per serving]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

I was a little skeptical of this recipe.

A carrot recipe with no butter?! And not just any carrot recipe. A Julia Child carrot recipe with no butter! Absolutely mind-blowing.

How was this carrot recipe going to have a chance against the others without that delicious yellow fat?

✽ Laura's Rating: 6

✽ Brian's Rating: 7

Julia says this can be a meatless main-course dish. I’m not so sure about that. I can only imagine the faces of my family if I pulled out a dish that consisted almost entirely of just creamy carrots and a few onion slices and served it as our only food for the night. I don’t know many who would think this was okay as a main course, but maybe in France this is common?

I’m not knocking this recipe though. It makes for a great side dish. I served it with sausage as recommended by Julia, and it was delightful. Was it as good as the other carrot recipes? Absolutely not. Those creamed carrots still have my heart.

Looking for more Julia Child vegetable recipes to read about?

→ Check out all of the vegetable recipes that I've completed so far!

✽ Step 1: Cook Carrots & Onions

The recipe beings by slowly cooking slices of carrots, onion slices, and olive oil all together for thirty minutes until the vegetables are tender, not browned.

✽ Step 2: Add Garlic

A large clove of mashed garlic is thrown in and cooked for an additional five minutes.

✽ Step 3: Add Flour

Next, a little bit of flour is tossed in and cooked for three more minutes.

✽ Step 4: Add Liquids

Now, off heat, boiling brown stock, boiling milk, seasonings, sugar, and nutmeg are folded in. This is all simmered for twenty minutes. This allows the flour to start working to thicken the sauce and for the liquid to reduce. You’ll be left with a light cream.

✽ Step 5: Add Cream & Egg Yolks

Right before serving, an egg yolk and cream mixture is folded into the carrots. Everything is cooked and swirled constantly over low heat in order to thicken the egg yolks.

Be careful not to scramble your eggs. Your creamed carrots wouldn’t be so creamy then.

✽ Step 6: Serve

Lastly, the carrots are turned into a serving dish and topped with minced parsley.

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Vegetables Cuisine: French
Keywords: julia child carrot recipes, french carrot recipe

✽ Did you make this recipe too?
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More Carrot Recipes:

✽ Creamed Carrots (these creamed carrots taste more like dessert than vegetables)
✽ Braised Carrots with Herbs (buttery carrots topped with parsley)
✽ Carrots Braised in Butter (a very simple and classic way to cook carrots)
→ Check out all of the completed Julia Child vegetable recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link). Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

December 2, 2020 by Laura Ehlers

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