Littlemafias Creamy Carrots Recipes

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

Ingredients

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.

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

Ingredients

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.

LEMON-GLAZED CARROTS

Lemon-Glazed Carrots image

Very easy and quick to make!

Provided by REBECCARIVINIUS

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

2 carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

Steps:

Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g

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

Ingredients

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

Ingredients

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

CARROTS A LA CREME

Carrots a la Creme image

Provided by Pierre Franey

Categories dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

20 baby carrots, about 1 pound
Salt to taste if desired
1/4 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped shallots

Steps:

Trim and scrape the carrots, leaving them whole.
Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 6 grams

CREAMY CARROT SOUP

Creamy Carrot Soup image

Categories Soup/Stew Milk/Cream Blender Bean Onion Quick & Easy Carrot Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 8

Ingredients

5 large carrots (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces
3 1/2 cups canned low-salt chicken broth
1 large onion, peeled, quartered
1 1/4 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 large bay leaf
1/4 teaspoon (scant) ground allspice
3/4 cup drained canned small white beans
1 cup milk

Steps:

Combine carrots, broth, onion, thyme, bay leaf and allspice in large pot and bring to boil. Reduce heat, cover and simmer until carrots are tender, about 15 minutes. Remove bay leaf.
Working in batches, puree soup in blender until smooth, adding some of beans with each batch. Return soup to same pot; add milk. Stir over low heat until heated through. Season with salt and pepper and serve.