Creamed carrots (Zanahorias con crema) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 240) by Sandra A. Gutierrez

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on May 21, 2026

    This is a lovely way to prepare carrots, I’m so glad others highlighted this one! Knowing my family, I bloomed cumin and chili powder in the butter before adding the other ingredients. We enjoyed this very much.

  • rmardel on May 20, 2026

    Very nice side. Although I questioned the amount of cream, and thought the dish was runny even after additional cooking, once the carrots were removed from the heat and allowed to rest briefly, they absorbed the remaining cream, becoming fat, glossy, and richly delicious with only bits of cream clinging here and there. Definitely worth making again, and a good way to use up bits of cream, or carrots.

  • pattyatbryce on May 06, 2026

    Nice basic side.

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