Carrots Consomme Recipes
CARROTS CONSOMME'
Make and share this Carrots Consomme' recipe from Food.com.
Provided by chefmick
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- reduce chicken stock in sauce pan by almost 1/2 to concentrate flavor.
- Cut carrots in 1 1/2 inch peices.
- In saucepan, melt butter and saute' onion and parsley till tender.
- add carrots, chicken stock and nutmeg.
- cover and cook over medium heat for about 25 minutes.
- uncover and cook another 20 minutes or until carrots are tender.
Nutrition Facts : Calories 145.4, Fat 7.7, SaturatedFat 4.2, Cholesterol 19.5, Sodium 323.1, Carbohydrate 15.1, Fiber 2.9, Sugar 7.2, Protein 4.7
CARROT CONSOMME
Provided by Molly O'Neill
Categories project, appetizer, side dish
Time 4h15m
Yield Two quarts
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot with 3 quarts of water over very low heat. Simmer for 3 hours. Remove from heat and cool for 1 hour. Strain carefully through a fine mesh strainer. Discard the vegetables and reserve the broth.
GLAZED CARROTS AND BRUSSELS SPROUTS
I made this recipe for my mother's birthday over 20 years ago. Everyone loved the Brussels sprouts! Then I lost the recipe. Recently as I was going through my mother's recipe cards, I found the copy I made for her. I had forgotten what an attractive dish this is. It is as good as I remember and best of all, it still gets rave reviews!
Provided by Diane
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain.
- Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.
Nutrition Facts : Calories 113.1 calories, Carbohydrate 19.1 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 7.7 g
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LOW FODMAP CARROT CONSOMMé
From fodmapeveryday.com
5/5 (2)Category Appetizer, SoupCuisine AmericanTotal Time 3 hrs 10 mins
- Combine all of the ingredients in a large stockpot, cover, bring to a boil over high heat, then adjust heat and simmer for 3 hours. Remove from heat, cool briefly, then carefully pour through a cheesecloth lined fine-mesh strainer into another large pot. Discard vegetables. Taste the consommé and season with salt as desired. Re-heat and serve.
- Consommé can also be cooled and refrigerated in an airtight conatiner for up to 3 days. Reheat on stovetop.
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From honest-food.net
4.8/5 (4)Total Time 2 hrs 30 minsCategory SoupCalories 333 per serving
- Start by making the consomme. Peel the carrots and chop them roughly. Pulse them in a food processor (or chop them fine) until they are in little bits, but not pureed.
- Put the carrot in a heavy, lidded pot and cover it with the water. Bring to a boil, then drop to a simmer and cook for 20 minutes. Turn the heat off, cover the pot and let this steep for 1 hour.
- Strain the broth through a fine-meshed sieve lined with either cheesecloth or a paper towel. Clean out the pot and return the strained broth to it. Set aside for the moment.
- Once the carrot broth is steeping, get a large pot of water ready; this is what you'll cook the gnocchi in. When it's boiling, add enough salt to make it taste like the sea.
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