Dreamy Creamed Carrots Onions And Mushrooms Recipes

ROASTED CARROTS AND MUSHROOMS

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

DREAMY CREAMED CARROTS, ONIONS AND MUSHROOMS

Steps:

• In a large saucepan, heat the oil until shimmering. Add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the wine and cook until reduced to 1/4 cup, about 25 minutes. Add the cream and bring to a boil. Simmer over moderately low heat until thickened and reduced to 4 1/2 cups, about 1 1/2 hours. Strain the cream sauce through a fine sieve into a medium bowl, then season with salt and pepper.
• Bring a large saucepan of salted water to a boil. Add the carrots and cook over high heat until crisp-tender, about 5 minutes. Drain and pat dry. Melt 2 tablespoons of the butter in the same saucepan. Add the ginger and cook over moderate heat until fragrant, about 2 minutes. Add the carrots and cook, tossing, until coated. Add 1 1/2 cups of the cream sauce and simmer over moderately low heat until the carrots are tender and the sauce is slightly reduced, about 4 minutes. Transfer to a bowl, cover and keep warm. Clean the saucepan.
• Fill the same saucepan with water and bring to a boil. Add the onions and cook over high heat until crisp-tender, about 5 minutes. Drain and rinse in cold water. Trim the root ends and pull off the skins. Return the peeled onions to the saucepan. Add 1 1/2 cups of the cream sauce and the horseradish. Simmer over moderate heat until the sauce is slightly reduced and the onions are tender, about 2 minutes longer. Transfer to a bowl, cover and keep warm.
• Melt the remaining 4 tablespoons of butter in a very large, deep skillet. Add the garlic and cook over moderately high heat until lightly browned. Add the mushrooms and thyme and cook, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 15 minutes. Stir in the remaining 1 1/2 cups of cream sauce, season with salt and pepper and cook until the sauce is slightly reduced and the mushrooms are very tender. Transfer to a bowl. Serve all of the vegetables.

CREAMED ONIONS AND CARROTS

Steps:

• In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.

SAVORY ROASTED CARROTS WITH MUSHROOMS

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

OVEN-ROASTED CARROTS AND ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
• Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Pour carrots onto the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions using a spatula.
• Bake in the preheated oven until vegetables are soft and cooked through, turning after about 25 minutes, about 45 minutes total.

CREAMED ONIONS & CARROTS

Steps:

• For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
• Drain, rinse under cold water& slip out of their skins.
• Melt butter in a large heavy bottomed frying pan over medium-high heat.
• Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
• Continue to cook, stirring often, until golden- about 2 or 3 minutes.
• Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
• Partially cover& boil gently for 5 minutes.
• If any of the carrots are thicker than your baby finger, slice them lengthwise.
• Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
• Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
• Remove bay leaf.
• If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
• Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
• Cover& cook over medium heat, stirring often, until mixture comes to a boil.
• Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
• Season to taste& sprinkle with parsley.