Carrotschantilly Recipes

Steps:

• In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
• Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

Steps:

• Slice the carrots in rounds (or use whole baby carrots).
• Cook in salted water (start with cold water) for 10 to 15 minutes.
• Drain the carrots.
• Cook the peas separately.
• Place the carrots in a saucepan with 2 tablespoons of the butter.
• Add the cream; heat and season with salt and pepper to taste.
• Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
• Place the carrots in a serving dish, and surround with the peas.
• Enjoy!

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Steps:

• Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
• Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
• To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.

Steps:

• Halve carrot pieces lengthwise and cut crosswise into 1/8-inch-thick slices. In a heavy medium skillet heat oil over moderately high heat until hot but not smoking and stir-fry carrots until they begin to turn golden. Add garlic and stir-fry 30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid is evaporated. Stir in lemon juice and salt and pepper to taste.

Steps:

• Melt the butter in a casserole and add the flour.
• Stir well, then add the milk slowly while stirring sell.
• Cook sauce for 5 minutes at a low heat, while stirring off and on to prevent burning.
• Taste with salt and pepper.
• Vegetable dish: Peel, clean and thinly slice the carrots.
• Then, blanch the carrots in salted, boiling water for 6-7 minutes.
• Cool, drain and set the carrots aside.
• Cook the peas as per the package instructions, drain and set them aside.
• Add the peas to the white sauce, season to taste with the salt and pepper.
• Melt the butter in a saucepan.
• Add the carrots, season to taste, sprinkle with the parsley and reheat them thoroughly.
• Pour the sauce and the peas into a service bowl.
• Add the carrots forming a border around the peas.
• Sprinkle with paprika and serve.