After eating all of those braised carrots, I still wasn’t sick of them. And there was still a lot of snow on the ground, so going to the grocery store (yes, even a walk across the street seemed like too much!) was out of the question. I thumbed to the next page in the carrots section and saw how you can develop the dish further. I was determined to get through my large bag of carrots.

This is where it’s so simple that it’s almost laughable. I don’t know how I had never thought of this before. When you have braised carrots and would like creamed carrots, you just add cream and cook them a little longer. The final dish is really smooth, creamy, and has just a touch of sweetness.

It doesn’t get any easier than that. My carrots ended up really soft, which really put them into the comfort food domain, but if you’d like them to be a little bit crispier cook them initially with a little bit less water. Add in 1/2 cup vegan creamer (I used MimicCreme) to the pot with your carrots and allow it to cook down slowly. Serve with some chopped parsley. These carrots are perfect on their own (at least for me they were), but work really well as a side. I think most vegans tend to eat more vegetables, so the original serving size of 6 for a pound and a half of carrots might be a little on the low side. I happily ate an entire bowl on my own!