Brandied Butter Cream Carrots Recipes

CREAMED CARROTS

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.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

BROWNED BUTTER CARROTS

Steps:

• Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
• Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.

BUTTERED CARROTS

Steps:

• Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
• Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
• Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.

BRANDY GLAZED CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
• Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.

BRANDIED BUTTER-CREAM CARROTS

Steps:

• Place the prepared carrots in a 2-quart saucepan.
• Add water; bring to a boil then reduce heat, cover and simmer until carrots are tender crisp (about 20 to 25 minutes, no more!).
• When the carrots are tender crisp, drain and add the remaining ingredients to the carrots in the pan, stirring gently to coat.
• Serve the brandied carrots hot, sprinkled with fresh snipped parsley (or chervil -or- chives, as you wish).

BAKED BRANDY CARROTS

Steps:

• Preheat oven to 375F degrees.
• Slice carrots in to 1/4" wide by 2 1/2" long strips.
• Mix together, butter, brandy, sugar, salt and black pepper.
• Place in a 8x8x2" baking dish.
• Cover and bake 40 minutes.
• Sprinkle with chives before serving.

HONEY BUTTER GLAZED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F.
• Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
• Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
• Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
• Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.

BRANDY-GLAZED CARROTS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.

CARROT-ALMOND CAKE WITH BRANDIED WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk flour, baking soda, cinnamon, baking powder and salt in medium bowl to blend. Whisk eggs, oil and both sugars in large bowl to blend. Mix carrots, pineapple, brandy, vanilla and orange peel into egg mixture, then mix in almonds and currants. Add dry ingredients and stir just to blend. Transfer batter to prepared pan.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
• Stir marmalade in heavy small saucepan over low heat until melted. Brush warm marmalade over cake. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.) Serve cake with Brandied Whipped Cream.

BRANDIED CARROTS

Steps:

• Peel carrots and cut in thin, diagonal slices.
• Add water, 3 tablespoons butter, salt and brandy to medium saucepan. Add carrots. Cover and cook on low until liquid is absorbed and carrots are just tender.
• Add remaining 1 tablespoon butter and heat thoroughly.
• Garnish with parsley and serve.

BRANDIED CARROTS

Steps:

• Place carrots in an ungreased 8x8 or 9x9 pan.
• Mix remaining ingredients; pour over carrots.
• Cover and cook in 375 degree oven for 40 minutes or until carrots are tender.