Creamed Carrots Recipes

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CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)



Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) image

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

1 lb carrot
2 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 1/4 cups milk

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



Quick Creamed Carrots image

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

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

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



Creamed Carrots image

"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

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

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.

CREAMY CARROTS



Creamy Carrots image

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

5 carrots, peeled
30 g butter
2 tablespoons brown sugar
1/2 cup cream
2 tablespoons chopped chives

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

CREAMED CARROTS



Creamed Carrots image

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

1-1/2 lb. carrots, peeled, diagonally cut into thin slices
1/2 cup fat-free reduced-sodium vegetable broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh chives

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

CREAMY CARROT PUREE



Creamy Carrot Puree image

In place of heavy cream, a small amount of butter and reduced-fat sour cream -- so much tastier than fat-free! -- enrich this comforting accompaniment.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 4

2 pounds carrots, cut into 2-inch lengths
Coarse salt and ground pepper
1 tablespoon butter
1/4 cup reduced-fat sour cream

Steps:

  • Place carrots in a large saucepan. Fill with water to cover by 1 inch; add salt. Bring to a boil over high heat; reduce to a simmer. Cook until carrots are very tender, 25 to 30 minutes.
  • Drain and transfer to a food processor. Add butter and sour cream; season with salt and pepper. Process until smooth, about 3 minutes, scraping down the sides of processor with a rubber spatula as needed. Serve.

Nutrition Facts : Calories 142 g, Fat 5 g, Fiber 6 g, Protein 3 g

CREAM OF CARROT SOUP



Cream Of Carrot Soup image

This is my little picky eater's favorite soup.

Provided by Miss Tyckle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

¼ cup butter, cubed
2 ½ cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
½ cup heavy whipping cream
1 teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
  • Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g

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Top Asked Questions

What is the best way to cook carrots and cream?
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. Share it with the community!
How do you cook Mr Carrot with cream and wine?
Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain.
How to cook carrots and carrots in a pan?
Directions. 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...
How do you cook carrots in a sauce?
Start by adding the water to a large pot and bring to a boil. Add the carrots, sugar and salt and cover. Cook until the carrots are tender, but still a little firm. It takes about 10 minutes. Drain the carrots and put into a serving dish. To make the creamy sauce, add the mayonnaise and cream to a bowl and stir to combine.

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