Milky Carrots

From: Kumquat the Cat's friend

On Jun 5, 2008

These were really tasty carrots! The carrots made the milk slightly sweet and it tasted so creamy! Usually recipes warn you not to curdle the milk, but I think the effect on this recipe was appropriate. I used 2% milk and baby carrots, and added a couple of minutes to the cooking time. I recommend that you be diligent about mixing on a regular basis, particularly with baby carrots. The outcome was great! I served this as a side dish to a (sightly salty) tofu recipe so I was grateful that there was no extra salt in this recipe. Thanks so much! Great job.

From: VA

On Oct 14, 2006

Not so good. No flavor. Not worth the effort. Steamed carrots have more flavor.

From: Bone Man

On Jan 10, 2006

I tried this recipe on very short notice and upon KeyWee's recommendation — thank you, KeyWee! This is a fine side dish and a good, different approach to cooked carrots. I did add 1/2 teaspoon of salt which notably boosted the flavor but is not absolutely necessary. More people should try this dish — I must confess, I would not have were it not for the fact that I was under the gun for a fast side dish and I took KeyWee at her word. I'm so glad that I did! And thank you, Maite G, for your super carrot recipe. I will be making this again.

From: bluemoon downunder

On Oct 13, 2005

I used low fat milk and some deliciously sweet baby carrots, and I added 3 cloves of finely chopped garlic. This is a very simple and easy way to cook carrots, and they were totally scrumptious cooked this way. Because my greengrocer always has such delicious baby carrots, I’ll be cooking them this way a lot in future, with fond memories of both the 2005 Zaar World Tour, and the 2005 Pick a Chef! Thank you, Maïté, for another fantastic recipe!