Ingredients and Weight:
- 2 pounds Russet potatoes, peeled and cubed
- 1 pound carrots, peeled and sliced
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Melt butter in a large skillet over medium heat.
- Add onion and celery and cook until softened, about 5 minutes.
- Add carrots and cook for 5 minutes more.
- Sprinkle flour over the vegetables and stir to combine.
- Gradually whisk in chicken broth until smooth.
- Bring to a boil, then reduce heat and simmer for 15 minutes, or until carrots are tender.
- Add potatoes and cook for 10 minutes more, or until tender.
- Stir in heavy cream and Parmesan cheese.
- Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 500mg
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
Dish Characteristics:
- Creamy, flavorful, and satisfying
- Comforting and homey
- Perfect for a cold winter night
- Suitable for all ages and tastes
User Comments:
- "The potatoes were so creamy and the carrots were perfectly tender. The flavors were incredible!" - Sarah
- "This dish was so easy to make and it turned out amazing. My whole family loved it!" - John
- "The potatoes and carrots were cooked to perfection. The sauce was rich and savory." - Mary
Special Precautions and Tips:
- To prevent potatoes from sticking, use a nonstick skillet or add a splash of olive oil.
- For a gluten-free version, use gluten-free flour.
- Leftovers can be stored in the refrigerator for up to 3 days.
