Roots a la Crème

Learn about this recipe from our Historic Foodways staff, then try it at home.

The pairing of the two classic root vegetables, carrots and parsnips, with a rich cream sauce is fantastic. The herbs and a small amount of garlic are not overpowering, but make this dish mouthwatering.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 4 large carrots
• 4 medium parsnips
• 1 stick of butter
• 1 tsp. dried parsley flakes
• 3 small scallions
• 1 clove of garlic
• 1 shallot about one inch round
• A small pinch of ground cloves
• 1/4 tsp. dried basil
• 1 Tbsp. or so of flour for thickening
• 1/4 tsp. salt
• 1 tsp. ground pepper
• 1 1/2 cups chicken broth
• 2 large egg yolks
• 1 cup cream

Optional: 1 tsp. white vinegar

Instructions

1. Peel your carrots and parsnips and cut them in large slices. Boil them until you can stick a fork in them easily (usually 15 to 20 minutes).
2. Drain and transfer them to a stew pan. Add the butter, parsley, scallions, garlic, shallots, cloves and basil.
3. Over a medium heat stir well to blend the butter and seasonings with the roots.
4. Add flour, salt pepper and broth. Boil quickly, stirring as you do, until it thickens to a sauce. Remove from heat and reduce your heat to medium.
5. Beat your egg yolks in a separate bowl and blend in the cream until both a combined.
6. Add the yolks/cream to the roots and over the medium heat stir in until well blended and smooth. Take care not to boil or scorch this.
7. Serve.