Creamy Carrot Potato Boats Recipes

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Steps:

• Preheat oven to 400 degrees F.
• Scrub potatoes.
• rub with a little vegetable oil to make skins softer.
• Pierce skin with fork to allow steam to escape.
• Bake at 400 degrees until tender for about 50 to 60 minutes.
• Cool potatoes for 10 minutes.
• Cut potato in half and carefully scoop out pulp, leaving shells intact.
• In a large bowl, mash potatoes using a potato masher to remove lumps.
• Heat margarine and milk until margarine melts and beat into potatoes.
• Beat in sour cream, salt and pepper.
• Spoon into potato shells and brush with melted butter.
• Top each potato with cheddar cheese and chives.
• Place in oven until cheese melts on top.

Steps:

• Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Steps:

• Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
• Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
• In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
• Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
• Makes 8 servings.

Steps:

• Combine all ingredients except.
• 5 tbs carrot and spoon over hot split baked potato.
• Garnish with remaining carrot.

Steps:

• Bake the sweet potatoes in their skins.
• Allow them to cool.
• When the potatoes are cool, slice them in half lengthwise and gently scoop out the flesh, leaving behind enough to hold the shell together.
• In a food processor, grind the cranberries.
• Then add the raisins, walnuts, honey, cinnamon and the reserved sweet potato and process until well mixed.
• Mound the filling back into the sweet potato shells and bake in a 350°F oven for 20 minutes.
• If the potatoes are large, slice each boat in half before serving.

Steps:

• Bake potatoes until done.
• When cool, cut in half and scoop out middles.
• Place shells on baking tray.
• Mix remaining ingredients with the scooped-out potato and mash.
• Heap the mixture in the shells and put a slice of cheese on top.
• Bake at 350 degrees for 25 minutes.

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes. , In a blender, cover and puree in batches. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.