Carrots Chantilly Recipes

CHANTILLY CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
• Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
• Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
• Frost with frosting of your choice. I like the cream cheese frosting.

CARROTS CHANTILLY

Steps:

• Slice the carrots in rounds (or use whole baby carrots).
• Cook in salted water (start with cold water) for 10 to 15 minutes.
• Drain the carrots.
• Cook the peas separately.
• Place the carrots in a saucepan with 2 tablespoons of the butter.
• Add the cream; heat and season with salt and pepper to taste.
• Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
• Place the carrots in a serving dish, and surround with the peas.
• Enjoy!

CARROTS CHANTILLY

Steps:

• Melt the butter in a casserole and add the flour.
• Stir well, then add the milk slowly while stirring sell.
• Cook sauce for 5 minutes at a low heat, while stirring off and on to prevent burning.
• Taste with salt and pepper.
• Vegetable dish: Peel, clean and thinly slice the carrots.
• Then, blanch the carrots in salted, boiling water for 6-7 minutes.
• Cool, drain and set the carrots aside.
• Cook the peas as per the package instructions, drain and set them aside.
• Add the peas to the white sauce, season to taste with the salt and pepper.
• Melt the butter in a saucepan.
• Add the carrots, season to taste, sprinkle with the parsley and reheat them thoroughly.
• Pour the sauce and the peas into a service bowl.
• Add the carrots forming a border around the peas.
• Sprinkle with paprika and serve.