Carrots Chantilly Recipes

HONEY-GLAZED ROAST CARROTS

Honey-glazed roast carrots image

Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour

Provided by Sara Buenfeld

Time 1h

Number Of Ingredients 4

Ingredients

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2 tbsp white wine vinegar
2 tbsp clear honey

Steps:

Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CARROTS CHANTILLY

Carrots Chantilly image

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

Provided by Pianolady

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs whole carrots or 2 lbs baby carrots
1 lb peas
1/2 cup 100% cream
salt, to taste
white pepper, to taste
4 tablespoons butter, divided

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!

CARROTS CHANTILLY

Carrots Chantilly image

A different way to serve our vinter vegetables from the freezer; before we start our fresh summer vegetables.

Provided by Scandigirl

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 1/4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb carrot
1/2 lb frozen peas
2 ounces butter, unsalted
1 1/2 cups white sauce, hot
salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 tablespoon fresh minced parsley

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.

Nutrition Facts : Calories 490.9, Fat 32.8, SaturatedFat 16.8, Cholesterol 71.5, Sodium 955.1, Carbohydrate 38.4, Fiber 6, Sugar 12.3, Protein 13

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