Creamed Carrots Recipe From The Titanic Ship Not The Movie Recipe Foodcom

GRANDMA PATTESON'S CREAMED CARROTS

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.

CREAMY CARROTS

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.

CREAMED CARROTS

Steps:

• Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
• Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
• When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
• Turn into a serving dish and sprinkle with salt and pepper.

QUICK CREAMED CARROTS

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.

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).

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.

CREAMED BABY CARROTS WITH GRAND MARNIER

Steps:

• Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender, about 15 minutes.
• Drain.
• Add the butter and cream and heat slowly, stirring until liquid is reduced by half.
• Add the Grand Marnier and season with salt and pepper.
• Remove from heat and sprinkle with parsley, if desired.
• Serve.

AUBERGE CREAMED CARROTS WITH BASIL AND GARLIC

Steps:

• Peel and slice the carrots on the diagnal - into about 1/2 slices.
• Boil gently or steam for about 7-10 minutes, until just softening a bit.
• Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum.
• Drain and add the creme fraiche, garlic & basil to the carrots in the pan.
• Put the lid on again and gently mix around in the pan by shaking it.
• Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!
• You can garnish them with a bit more chopped basil OR chopped parsley if you wish.