Recipe by Dana McCauley
The second side dish served along with the second entrees of Titanic's 1st class dinner menu is Creamed Carrots. I asked my Twitter followers a simple question; "Do you like creamed carrots?". The responses were many and emphatic! The vast majority of people responding to my question, said that they did NOT like creamed carrots. One person stated that eating creamed carrots should be classified as cruel and unusual punishment. Strong opinions indeed.
Now, I won't go as far as saying that eating creamed carrots is torture but I have to admit, I'm not a huge fan either. Reading how this dish was prepared 100 years ago, when Edwardians preferred their vegetables over cooked and mushy, didn't inspire confidence that this recipe would be great. I'm glad Dana McCauley decided to change the recipe and leave the carrots with some texture and flavour by only cooking them until fork tender. She succeeded in transforming these Creamed Carrots into a pleasant dish that while it may not convert the haters, it won't inspire images of torture. ;) Enjoy!
Makes 6 servings
8 or 9 medium carrots, julienned
1 cinnamon stick
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1/3 cup whipping cream
2 tablespoons finely chopped fresh chives (I used thyme)
1. Place carrots in medium pan with enough water to cover; add cinnamon stick. Bring to a boil, reduce heat to medium-high, and cook for 6 to 8 minutes or until carrots are fork-tender.
2. Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper; mix well.
3. Add lemon juice and cream; boil for 1 minute or until cream is slightly thickened.
4. Adjust seasoning if necessary. Turn into shallow serving bowl; sprinkle with chives and serve.