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.
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
GRANDMA PATTESON'S CREAMED CARROTS
I got this recipe from my sister Cathy. She makes it all the time. It is a family recipe. Tastes great!I haven't made it yet. But I sure have eaten it...mmmmmmm
Provided by Valerie in Australia
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.
- Sauté onions in butter until transparent.
- Stir flour into onions.
- Then gradually stir in chicken broth,salt,pepper and dillweed.
- Cook until thickened and smooth.
- Add cream and stir well.
- Pour sauce over carrots.
- Bake at 350 F for 30 minutes or until thoroughly heated.
CREAMED CARROT STRIPS
This is a different and delicious way to serve carrots. The tarragon adds a savory flavor.
Provided by NEWPORT29
Categories Carrot Side Dishes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 11.8 g, Cholesterol 12.5 mg, Fat 4.7 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 686.3 mg, Sugar 5 g
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.
SPICED CARROT STRIPS
Carrots are readily available year-round, but their beautiful harvest color is perfect this time of year. These lightly sweet strips get unique flavor from cinnamon, which enhances the fresh carrot taste. Give this special yet simple side dish a try! -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan; cover with water. Cook for 8-10 minutes or until crisp-tender; drain. Combine the butter, sugar, salt and cinnamon; add to carrots and toss to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 453mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
CREAMY CARROTS
This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!
Provided by djmastermum
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots into rounds.
- Cook til tender, drain.
- Melt butter.
- Add sugar.
- Cook 1 minute.
- Add cream.
- Bring to boil.
- Reduce heat.
- Return carrots, toss well.
- Serve with chives sprinkled on top.
Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1
CREAMY CARROT CASSEROLE
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
CREAMED CARROT STRIPS
This is a different and delicious way to serve carrots. The tarragon adds a savory flavor.
Provided by NEWPORT29
Categories Carrot Side Dishes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 11.8 g, Cholesterol 12.5 mg, Fat 4.7 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 686.3 mg, Sugar 5 g
CREAMED CARROTS
Give plain carrots a saucy makeover with our recipe for Creamed Carrots! Cream cheese and chives make for a whole new way to love carrots. We bet even the kids will eat these tasty and flavorful Creamed Carrots!
Provided by My Food and Family
Categories Vegetable Recipes
Time 40m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.
- Uncover; simmer 8 to 10 min. or until most the broth is cooked off and carrots are tender.
- Remove from heat. Add cream cheese; stir until melted. Sprinkle with chives.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
CREAMED CARROT STRIPS
This is a different and delicious way to serve carrots. The tarragon adds a savory flavor.
Provided by NEWPORT29
Categories Carrot Side Dishes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 11.8 g, Cholesterol 12.5 mg, Fat 4.7 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 686.3 mg, Sugar 5 g
CREAMED CARROT STRIPS
This is a different and delicious way to serve carrots. The tarragon adds a savory flavor.
Provided by NEWPORT29
Categories Carrot Side Dishes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 11.8 g, Cholesterol 12.5 mg, Fat 4.7 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 686.3 mg, Sugar 5 g
CREAMED CARROT STRIPS
This is a different and delicious way to serve carrots. The tarragon adds a savory flavor.
Provided by NEWPORT29
Categories Carrot Side Dishes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
- Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.
Nutrition Facts : Calories 95.1 calories, Carbohydrate 11.8 g, Cholesterol 12.5 mg, Fat 4.7 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 686.3 mg, Sugar 5 g
CANDIED CARROT STRIPS
Use these colorful carrot strips to decorate our Carrot-Ginger Layer Cake. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Decorates one 8-inch layer cake
Number Of Ingredients 2
Steps:
- Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips and set aside.
- In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
- In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container and store, refrigerated, up to 3 days.
CREAMY SPICED CARROT SOUP
Cinnamon and spice make this velvety soup oh so nice! The carrot soup is blended with Progresso® chicken broth and a little cream before topping with an herbed gremolata made with Progresso® panko bread crumbs.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
- Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
- Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
Nutrition Facts : Calories 370, Carbohydrate 24 g, Cholesterol 65 mg, Fat 5 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 10 g, TransFat 1/2 g
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