Whippedcarrots Recipes

WHIPPED CARROTS AND PARSNIPS

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

Categories Side Dish Vegetables Carrots

Yield 8

Number Of Ingredients 6

Whipped Carrots And Parsnips image

Steps:

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

Ingredients

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
½ cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

WHIPPED CARROTS WITH CRANBERRIES

Margie Haen of Menomonee Falls, Wisconsin sends her special dish with an obvious fall feel. The buttery texture and sweetness of cranberries and brown sugar make this a great addition to Thanksgiving turkey.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Whipped Carrots with Cranberries image

Steps:

Place 2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Place carrots in a food processor; add the butter, brown sugar, ginger and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries.

Nutrition Facts : Calories 158 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 288mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein.

Ingredients

1 pound sliced fresh carrots
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup dried cranberries

CREAMY MASHED WHIPPED CARROTS

My kids always loved this as toddlers. Adults like it, too. If you don't feel like whipping them with an electric mixer, just mashing will do.

Provided by Parsley

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Creamy Mashed Whipped Carrots image

Steps:

Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
Add in salt, pepper, tarragon and parsley; mash again.
For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.

Nutrition Facts : Calories 229.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 49.6, Sodium 425.5, Carbohydrate 19.1, Fiber 5.3, Sugar 8.7, Protein 3.5

Ingredients

2 1/2 lbs carrots, peeled and sliced or 2 1/2 lbs baby carrots
3 tablespoons butter
4 ounces cream cheese
1/4 cup heavy cream (or light cream)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon tarragon
1/2 teaspoon parsley

WHIPPED CARROTS

Make and share this Whipped Carrots recipe from Food.com.

Provided by CoffeeMom

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Whipped Carrots image

Steps:

Wash the carrots and peel and trim ends.
Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil.
Cook until tender.
Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.

Ingredients

8 medium sized carrots
2 tablespoons butter
1/2 teaspoon nutmeg
1/8 cup milk
salt

CREAMY SWEET WHIPPED CARROTS

so delicious, you'll think it is dessert! This creamy carrot side dish is low in both fat and cholesterol. As an added plus, the cream cheese provides a good source of calcium and the carrots are rich in vitamin A.

Provided by dolphyn722

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Creamy Sweet Whipped Carrots image

Steps:

PLACE carrots in 1-1/2-quart microwavable bowl or casserole dish. Add enough water to completely cover carrots. Microwave on HIGH 10 minutes or until carrots are tender, drain.
PLACE carrots in food processor container. Add fat free cream cheese, yogurt and 1 tablespoons of the sugar; cover. Process until well blended. Place in serving bowl.
MIX remaining 1 tablespoons sugar, raisins and cinnamon; sprinkle over carrot mixture.

Nutrition Facts : Calories 111.9, Fat 0.7, SaturatedFat 0.3, Cholesterol 2.4, Sodium 241.9, Carbohydrate 21.9, Fiber 3.4, Sugar 14, Protein 5.7

Ingredients

1 lb carrot
4 ounces fat free cream cheese
2 tablespoons nonfat yogurt, plain
2 tablespoons brown sugar, divided
1/4 teaspoon ground cinnamon
1 tablespoon raisins

CARROT MASH

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Number Of Ingredients 0

Carrot Mash image

Steps:

Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

Ingredients

WHIPPED PARSNIPS

Categories Milk/Cream Vegetable Side Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 3

Whipped Parsnips image

Steps:

Combine parsnips, 3/4 cup milk and whipping cream in heavy large saucepan. Cover and simmer over medium-low heat until parsnips are tender and most of liquid has evaporated, about 30 minutes. Transfer mixture to blender. Puree until smooth, thinning with more milk if necessary. Transfer to bowl. Season parsnips to taste with salt and pepper and serve.

Ingredients

1 pound parsnips, peeled, cut into 1/2-inch pieces
1 1/2 cups (about) whole milk
1/3 cup whipping cream

CARAMELIZED CUMIN-ROASTED CARROTS

Provided by Maria Helm Sinskey

Categories Vegetable Side Bake Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Spice Root Vegetable Carrot Fall Winter Healthy Vegan Cumin Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 6 servings

Number Of Ingredients 5

Caramelized Cumin-Roasted Carrots image

Steps:

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Ingredients

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

MASHED PARSNIPS AND CARROTS

This is such a simple recipe I am surprised that there isn't one posted - I couldn't find one. I love the flavor of the two veggies together with that touch of nutmeg - I hope you do too

Provided by Bergy

Categories Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

Mashed Parsnips and Carrots image

Steps:

Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
Serve.

Nutrition Facts : Calories 111.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 84.6, Carbohydrate 18.2, Fiber 5.1, Sugar 6.3, Protein 1.4

Ingredients

1 1/2 cups parsnips, peeled, cored and cut into 3/4-inch pieces
1 1/2 cups carrots, peeled (scraped)
1 tablespoon butter
1/4 teaspoon nutmeg
fresh ground pepper

COMPANY MASHED CARROTS

Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. -Cynthia Hanus-Beard, Tamarac, Florida

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Company Mashed Carrots image

Steps:

Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.

Nutrition Facts :

Ingredients

2 pounds carrots, sliced
1/2 cup butter, cubed
2 tablespoons sugar
1 tablespoon orange liqueur
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

WHIPPED CARROTS WITH CRANBERRIES

Found the original of this slightly tweaked recipe in the 2008 cookbook, Taste of Home Dinner on a Dime.

Provided by Sydney Mike

Categories Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Whipped Carrots With Cranberries image

Steps:

Place carrots in a steamer & steam for 15-20 minutes until tender, then drain.
Place carrots in a food processor (or be ol' fashioned & put 'em in a bowl & go at 'em with a hand-held masher!), then add the butter, brown sugar, ginger & salt. Cover & process until smooth.
Transfer to a serving bowl & stir in the cranberries.

Nutrition Facts : Calories 140.6, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 225.9, Carbohydrate 15.4, Fiber 3.6, Sugar 9.1, Protein 1.2

Ingredients

1 lb fresh carrot, sliced
3 tablespoons unsalted butter
1 tablespoon brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup dried cranberries

CARROT SOUFFLE

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories Side Dish Vegetables Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

Carrot Souffle image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

Ingredients

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

MASHED CARROTS WITH HONEY AND CHILI POWDER

Carrots, steamed and mashed, make a simple side dish that goes well with seared steak, roast beef, or barbecued ribs. A spoonful of butter and honey brings out the sweetness in the carrots, and the chili powder adds dimension.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Mashed Carrots with Honey and Chili Powder image

Steps:

Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper.

Nutrition Facts : Calories 106 g, Fat 3 g, Fiber 4 g, Protein 1 g

Ingredients

1 1/2 pounds carrots, halved lengthwise (if large) and cut into 1-inch pieces
1 tablespoon unsalted butter
2 teaspoons honey
1/2 teaspoon chili powder
Coarse salt and ground pepper

CARROT AND PARSNIP MASH

Nutty carrots!

Provided by Ann

Categories Side Dish Vegetables Carrots

Yield 8

Number Of Ingredients 6

Carrot and Parsnip Mash image

Steps:

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

Ingredients

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
½ cup butter, diced
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

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