CARROTS A LA CREME
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim and scrape the carrots, leaving them whole.
- Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
- Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 6 grams
CREAMED CARROTS
Give plain carrots a saucy makeover with our recipe for Creamed Carrots! Cream cheese and chives make for a whole new way to love carrots. We bet even the kids will eat these tasty and flavorful Creamed Carrots!
Provided by My Food and Family
Categories Vegetable Recipes
Time 40m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.
- Uncover; simmer 8 to 10 min. or until most the broth is cooked off and carrots are tender.
- Remove from heat. Add cream cheese; stir until melted. Sprinkle with chives.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
BEST GLAZED CARROTS
I had to get this recipe from my mother in law as it was the only way my husband would eat carrots. It was then that I discovered why and now it's the only way either of us will eat them!
Provided by Kellogs
Categories Lunch/Snacks
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 3
Steps:
- Place carrots in a saucepan and pour in just enough water to cover.
- Bring to a boil and simmer until carrots are tender (about 10 minutes).
- Drain water from pan.
- Add butter and brown sugar to the carrots and stir to dissolve.
- Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
- I like to sprinkle with a little salt when serving.
Nutrition Facts : Calories 226.5, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 168.4, Carbohydrate 31.1, Fiber 3.2, Sugar 25.1, Protein 1.2
EASY MOROCCAN CARROTS
Make and share this easy moroccan carrots recipe from Food.com.
Provided by Bonnie bonbon
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
- in a mixing bowl or serving bowl, combine other ingredients.
- add steamed carrots to other ingredients and mix.
- Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.
CARROTS A LA CREME
Cook carrots in cream long enough and they caramelized into this surprising and wonderfullly easy side dish. It's rich, so serve small portions. The dish originated in Normandy and is ideal with roast meats
Provided by fluffernutter
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 (or if you're roasting or baking something else, cook the carrots at that temperature). In a large skillet, melt the butter and add the carrots and a little salt. Cook, stirring, for about 5 minutes until they lose their raw look. Stir in pepper to tase, nutmeg and cream fraiche. Cook until the mixture boils.
- Spoon the carrot mixture into a small, shallow casserole or baking dish. Cover with a lid and bake until the cream is absored and the carrots brown around the edges, about 40 minutes. No harm if the carrots cook longer -- they simply continue to caramelize. But don't undercook, or the dish will taste very ordinary.
Nutrition Facts : Calories 300.4, Fat 25.6, SaturatedFat 15.8, Cholesterol 84, Sodium 135.9, Carbohydrate 17.6, Fiber 4.8, Sugar 7.8, Protein 2.6
CREAMY CARROTS
This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!
Provided by djmastermum
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots into rounds.
- Cook til tender, drain.
- Melt butter.
- Add sugar.
- Cook 1 minute.
- Add cream.
- Bring to boil.
- Reduce heat.
- Return carrots, toss well.
- Serve with chives sprinkled on top.
Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1
HONEY GLAZED CARROTS
Make and share this Honey Glazed Carrots recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
- In the meantime, combine honey, water and brown sugar in a saucepan.
- Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
- Drain carrots, add butter, mix until melted.
- Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.
FRESH CARROT SAUCE
Steps:
- Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
- Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.
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