My New Favourite Carrot Recipe!

Savory Baked Carrots! In this episode of the Old Cookbook Show, we dive into a 1944 promotional cookbook from the Lovett Dairy to recreate a simple yet flavourful carrot side dish. This recipe combines shredded carrots, softened onions, and a mix of whipping cream and sour cream for a rich, balanced flavour that pairs perfectly with slow-braised beef ribs or any hearty meal.

Watch as we explore vintage recipes and share tips on cooking carrots to perfection, avoiding mushiness, and deciding on optional ingredients like green pepper. Whether you're a fan of retro cooking, love exploring historical cookbooks, or just need a new holiday side dish, this recipe delivers creamy, crunchy, and savo(u)ry goodness.


SAVORY BAKED CARROTS
10 Medium Size Carrots
¼ Cup Minced Onion
2 Tbsp. Minced Green Pepper (Optional)
¼ Cup Butter
1/3 Cup Heavy Cream (Either Sweet or Sour)
1 Tsp. Salt
Clean carrots and shred on coarse shredder or slice very thin. Melt butter in frying pan, add onion and pepper, and cook until onion is yellow but not brown. Combine with shredded carrots and salt and put into a buttered baking dish. Add cream, cover and bake in hot oven (400 degrees) until carrots are done (about 40 minutes).


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