Wash then peel carrots with a vegetable peeler. Slice each carrot into quarters.
In a bowl, mix together mayonnaise and heavy cream. Set aside.
Add sliced carrots to a pot with hot water and salt. Cover with a lid and cook until tender but a little firm when poked with fork (about 10-15 minutes). Toss carrots occassionally during the process.
Drain excess water (if there is any). Pour creamy sauce over top.
Gently toss carrots with the sauce. Scoop into a dish. Serve while warm and enjoy!
Recipe Notes:
Cook the carrots until they’re crisp-tender, soft when poked with a fork but crisp enough that they won’t fall apart when you mix them with the sauce.Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave and serve as-is or inside a roasted vegetable salad, or use up in a creamy pureed soup.These carrots are versatile and taste great with oven-fried chicken, alongside hamburgers, pork, steak or fish.
The nutritional information provided is an estimate and is per serving.
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