English Creamed Carrots with Spices

A modern take on an English classic.

English Creamed Carrots with Spices

Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.

Are you after other Carrot Recipes? Try Carrot Rice, Carrots with Green Peas and Green Coriander, Green Mung and Baked Carrot Salad, and a Spicy Carrot Side Dish.

Why not browse all of our Carrot recipes, or explore our English/British recipes. Or take some time to check out our easy Winter recipes.

Also, feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.

English Creamed Carrots with Spices

English Creamed Carrots

450 g carrots peeled and sliced
30g butter
1 Tbspn water
1 tspn cumin seeds
good pinch coriander powder
1.5 Tblspn brown sugar or jaggery, or a little less
30 ml cream
1 small onion, peeled and sliced
salt and black pepper to taste
2 Tblspn chopped parsley, mint and/or coriander leaves

In a pan with a lid melt the butter with the water and cumin seed, and layer the carrots and onions in the pan. Cover and place over a low heat. Simmer very slowly until almost tender, about 20 minutes, a little less if you sliced them thinly.

Season and sprinkle the sugar over the carrots. Pour in the cream and coriander powder, stir, and continue to cook slowly for 10 more minutes. Add a good squeeze of lime juice, place in a serving dish and sprinkle with parsley, mint and/or green coriander.


English Creamed Carrots with Spices

recipe notes
Make this a herbaceous dish by mixing through a small handful of parsley and/or green coriander before serving.

Add a little chilli paste with the cream, just a little to add a little heat. Or sprinkle with chilli flakes.


This is cross posted with our sister site, Heat in The Kitchen, where it appears as part of the Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

browse some Carrot recipes

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

2 thoughts on “English Creamed Carrots with Spices”

  1. hello ganga108,

    a while ago i received a recipe for barnyard millet. as it is, english is not my native language. in that recipe you used the word stoggier! i can’t find in any dictionary on the web. did you mean soggier? or stodgier? from the way you described it i derived a meaning like soggier, moist and lumpy. yours sincerely,

    groet, from holland, roel

    Liked by 1 person

    1. Hi Roel, How nice it is to know that you read our recipes! The one that you are referring to is here.

      It seems that I mis-typed the word, and I will fix that in the recipe. The word is stodgy, so by stogier I mean more heavy and thick, it sticks together more, more bulky and solid, no longer light with separated grains.

      I hope that helps. Thanks for your question, glad I can correct the spelling.


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