Slieve Na Mbam Carrots (Traditional Irish Carrots)

Use the freshest young carrots you can find for the best flavor and sweetness.

Make sure to stir constantly when adding the cream and eggs to prevent the mixture from curdling.

If you want a thicker sauce, you can whisk in a tablespoon of cornstarch dissolved in a little cold water before heating.

To enhance the flavor, you can add a pinch of nutmeg or a splash of lemon juice to the cream mixture.

Adjust the seasoning after adding the cream and egg yolks, as flavors can develop during cooking.

For a variation, add a spoonful of honey or maple syrup for a subtle sweetness that pairs nicely with the carrots.

Use a heavy-bottomed pan for even cooking and heat distribution.

What are Slieve Na Mbam carrots?

Slieve Na Mbam carrots are a traditional Irish dish where young carrots are cooked in milk and butter, then topped with a creamy mixture of heavy cream and egg yolks, garnished with fresh parsley.

Can I use baby carrots?

Yes, although fresh whole carrots are traditionally used for their sweetness and tenderness, you can substitute them with pre-trimmed baby carrots. Just be sure to adjust the cooking time, as they may take longer to become tender.

Can I substitute the heavy cream with a lighter option?

You can use half-and-half or whole milk as a substitute for heavy cream, but the dish will be less rich and creamy. If you'd like to maintain some creaminess without using all heavy cream, consider adding a tablespoon or two of heavy cream to half-and-half.

Can I prepare the carrots in advance?

You can prepare the carrots ahead of time but it's best to store the cooked carrots and the creamy sauce separately. Reheat them gently before serving to avoid curdling the eggs in the sauce.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from separating.

Can this recipe be frozen?

The dish is not ideal for freezing, especially because of the cream and egg yolks, which can separate upon thawing.

How do I know when the carrots are cooked enough?

The carrots are perfectly cooked when they are tender but still hold their shape. You can easily pierce them with a fork but they shouldn't be mushy.

Saucepan: For melting the butter and cooking the carrots gently in milk.

Measuring Cups and Spoons: For accurately measuring the milk, heavy cream, and chopped fresh parsley.

Cutting Board: Provides a stable surface for trimming the carrots.

Sharp Knife: For trimming and halving the carrots lengthwise and for any additional cutting required such as chopping the parsley.

Whisk: For thoroughly combining the egg yolks with the cream before adding them to the saucepan.

Wooden Spoon or Silicone Spatula: For stirring the mixture in the saucepan, helping to prevent the ingredients from sticking.