Carrots and Green Pepper in Cream Sauce

Tender carrots and  green bell peppers make a perfect combo with a hint of mellow sweetness and a touch of creamy sauce to bind them together. A dash of black pepper adds a hint of spice that balances the flavors in a subtle, satisfying way. This is a snap to make, especially if you buy a bag of already sliced carrots, and it goes with just about anything. My kids usually prefer raw carrots, so it was a surprise when one of them had seconds and then finished off the leftovers the next day. Not that I’m complaining. I love it when the vegetables are more popular than the meat.

There are less than 2 grams of lactose in the entire recipe, so this recipe is safe to eat even if you are lactose-intolerant. According to “Food Intolerance Management Plan”, by Sue Shepherd, most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). Cream and sour cream have less than 1 gram of lactose per tablespoon. As always, only eat what your body can tolerate, and only you know what that is.

Carrots and Green Pepper in Cream Sauce

Serves 4, Adapted from” Great Recipes for Good Health”

1 tablespoon (15 ml) butter
4 green onions, green part only, chopped
1 tablespoon (15 ml) sweet rice flour
1 1/4 cups (300 ml) cold water
8 medium carrots (1 lb. or 453 g.) peeled and sliced 1/4 inch (.64 cm) thick
1/8 teaspoon (.62 ml) black pepper
1 medium-size green bell pepper (capsicum), cored, seeded and chopped
2 tablespoons (30 ml) sour cream
1/4 teaspoon (1.25 ml) lemon juice or to taste
Salt to taste

Melt the butter in a heavy 10-inch (25 cm) skillet or a large pot. Add the green onions and cook over medium heat until soft, about 5 minutes.  Stir often so that the onions don’t burn. Add the rice flour and stir until mixed, then pour in the water and stir constantly. Cook until the sauce thickens, about 3 minutes.

Add the carrots and black pepper to the pan and cover. Cook until the carrots are tender, about 8 to 10 minutes. Add the green pepper and cook for another 3 minutes, then turn off the heat and mix in the sour cream and lemon juice. Add a dash of salt to taste, and more lemon juice if desired. Serve.

10 thoughts on “Carrots and Green Pepper in Cream Sauce

    • Kids and vegetables continue to surprise me. I remember making turnips baked with Parmesan and cream, thinking only my husband and I would eat them, only to find out the kids loved them. Hope your daughter likes the carrots!

  1. Looks pretty delicious. Is the fructose-malabsorption a temporary thing for you? I haven’t looked into that too much, but its mainly stay away from apples, fruit, etc right?

    • It’s a permanent thing. You have to avoid anything that has more fructose than sucrose, as well as anything with fructans (wheat, rye, barley, cabbage, onions, garlic). Some people also have to avoid dairy (not me, thank goodness), galactans (found in beans), and other sugars such as mannitol, sorbitol, etc. That pretty much means cooking everything from scratch, but luckily I love to cook.

  2. This looks delicious! I’d definitely have to experiment a bit to make it vegan, but I think it’d be possible. 😀 I loveeee when carrots are cut this way! It makes them seem somehow even more delicious. Also, thanks for checking out my blog earlier today! 🙂

    • I used to eat a lot of vegan food. I think you could easily make it vegan by either using olive oil instead of butter or your favorite vegan margarine. Tofutti Sour Supreme tastes just like regular sour cream to me, but I don’t know if you can find it at your local store or not.

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