A bit of milk brings out the sweetness of sliced carrots. The milk thickens slightly as the carrots simmer and forms soft, creamy curds. My friend Cecilia Martorella, whose family came from Milan, told me that her mother always cooked carrots this way. For kids who are skeptical about eating vegetables, this preparation is an ideal choice.

Carrots cooked in milk is a simple and comforting dish that brings out the natural sweetness of the carrots. The combination of milk, butter, and spices creates a creamy and flavorful coating for the tender carrots. This dish makes a great side dish for various meals and can be enjoyed on its own or paired with your favorite main course.

Carrots cooked in milk is a classic dish that has been enjoyed in various culinary traditions around the world. The exact origin of the recipe is unclear, as similar preparations can be found in different cultures. However, it is commonly associated with European cuisine, particularly French and English cooking.

The dish gained popularity for its simplicity and ability to enhance the natural flavors of carrots. By cooking the carrots in milk, the sweetness of the vegetable is intensified, resulting in a tender and creamy texture. The addition of butter, sugar, nutmeg, and a pinch of salt further enhances the flavor profile, creating a well-balanced dish.

Carrots cooked in milk became a beloved side dish for many households due to its comforting and homely nature. It is often served as a traditional accompaniment to roasted meats, poultry, or fish. The dish’s popularity also stems from its versatility, as it can be easily customized with various herbs, spices, or additional ingredients to suit individual preferences.

While it may not be as widely known as some other carrot preparations, carrots cooked in milk remains a timeless recipe that showcases the simplicity and natural beauty of this humble vegetable. It continues to be cherished by those seeking a comforting and satisfying side dish with a touch of elegance.

Serves 4

INGREDIENTS

• 1 pound carrots, peeled and thinly sliced
• ¾ cup whole milk
• 1 tablespoon unsalted butter
• ½ teaspoon sugar
• ⅛ teaspoon freshly grated nutmeg
• Pinch of salt

INSTRUCTIONS

1. Combine all the ingredients in a large nonstick skillet.
2. Bring the mixture to a simmer.
3. Cook the carrots, stirring occasionally, until most of the milk evaporates and the carrots are tender, about 15 minutes.
4. Taste for seasoning and adjust if needed.
5. Serve and enjoy!

SERVING SUGGESTIONS:

• Serve the carrots cooked in milk as a side dish alongside roasted chicken, grilled steak, or baked fish.
• Pair it with mashed potatoes and roasted vegetables for a wholesome and satisfying vegetarian meal.
• Add a sprinkle of chopped fresh herbs, such as parsley or dill, for a pop of freshness and added flavor.
• Use the creamy carrots as a topping for mashed potatoes or a filling for savory pies and pastries.
• Enjoy the dish as part of a cozy brunch spread, served alongside scrambled eggs, crispy bacon, and toasted bread.