Marchewka (pronounced "Mar-hev-kah" and meaning "Carrot") w Smietanie (pronounced "v Shmee-eh-TAH-nee-eh" and meaning "in Cream") is one of those dishes I remember as a child, have had at quite a few traditional Polish restaurants and which I give my kids.
This is a great side dish for a lot of different meals. It is seasoned to compliment the natural sweetness of carrots, much like the wellknown Carrots in Brown Sugar. Carrots in Cream is an easy way to get in Vitamin A with adults and children alike in my house.
6 larger Carrots, or about 2 lbs.
1 Tablespoon Sunflower Oil (a very commonly used oil in Polish kitchens)
1 Tablespoon Sugar
1/2 Tablespoon Salt
1 Tablespoon Flour (I use unbleached)
1/2 cup Cream
Salt & Sugar to Taste
3 Tablespoons chopped Dill
Wash, peel and chop the Carrots. You can do this diced or julienne cut. I tried them julienne cut this time just to try but I think diced is better. Place the Carrots in a saucepan and just enough cool water to cover them. Add the Sunflower Oil, Sugar, and Salt. Bring to a boil and cook on medium until all the water has evaporated, leaving only the oil behind.
Sprinkle the Flour on top.
Stir in. Add Cream. Heat up and allow to cook for an additional couple of minutes. It will thicken up. Turn off from heat. Add Salt and Sugar to taste. Add Dill. And serve.
Polish Herbed Meatloaf or Klops Wolowy
"Polish" Roasted Chicken
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