MOMMY'S SWEET CARROT MILK
A sweet milk flavored by fresh carrots. I love when my mother makes this, and this is a hit among our friends.
Provided by SMANDA1
Categories Drinks Recipes
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
- In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 48.8 g, Cholesterol 3.7 mg, Fat 0.2 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 93.6 mg, Sugar 47.6 g
CARROT MILK
A delicious way to add carrot and milk to your diet!
Provided by Meenakshi Nagdeve
Time 2h20m
Yield 2 people
Number Of Ingredients 4
Steps:
- To begin with, add the carrots and water into a pot and bring them to a boil.
- Allow the carrots to become tender. It will nearly take 4-5 minutes for it to fully boil.
- Add the carrots and water to a blender and puree.
- Heat the condensed milk in a pot until it begins to boil, then allow it to cool for 1-2 minutes.
- Add the carrot puree and cardamom powder to the milk and stir properly until it is thoroughly blended.
- Allow the mixture to cool, and then refrigerate it for at least 2 hours.
- Now serve the carrot juice and enjoy the drink with your loved ones!
CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)
Make and share this Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice carrots.
- Cook, covered, in a small amount of water over medium heat until tender. Drain.
- In a medium size skillet, melt butter over medium-high heat.
- Sauté onions in butter until tender.
- Stir in flour, salt, pepper and sugar; cook for 1 minute.
- Gradually add milk, stirring constantly until mixture thickens and starts to boil.
- Pour over cooked carrots and stir to coat.
QUICK CREAMED CARROTS
This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.
Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
CARROTS IN MILK
Make and share this Carrots in Milk recipe from Food.com.
Provided by Happy Harry 2
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots in a buttered 11/2-qt. casserole.
- Mix milk, sugar, salt, and pepper together. Pour over carrots. Dot with butter and sprinkle parsley over the top.
- Cover the casserole tightly and cook in a 350 degree oven for about 1 hour or until carrots are fork tender.
Nutrition Facts : Calories 102.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 15.9, Sodium 501.8, Carbohydrate 12, Fiber 2.8, Sugar 5.1, Protein 2.3
CARROT RECIPE
This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa.
Provided by JAYALAKSHMI VISWANATHAN
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
- Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 88.3 g, Cholesterol 17.4 mg, Fat 13.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 258.3 mg, Sugar 73.9 g
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