Carrots Chantilly Recipes

THE ULTIMATE CARROTS

The ultimate carrots image

I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.

Provided by Jamie Oliver

Categories Sides Vegetables Aussie Christmas Christmas Sunday lunch Thanksgiving Fruit

Time 40m

Yield 12

Number Of Ingredients 5

Ingredients

1.5 kg carrots, use heritage ones if you can find them
2 clementines
1 tablespoon red wine vinegar
1 large knob of unsalted butter
½ a bunch of fresh thyme

Steps:

Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don't worry, this recipe will work however you prep them so just get them ready your favourite way.
Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.

Nutrition Facts : Calories 54 calories, Fat 2.1 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 7.4 g sugar, Sodium 0.30 g salt, Fiber 3 g fibre

CARROTS CHANTILLY

Carrots Chantilly image

Make and share this Carrots Chantilly recipe from Food.com.

Provided by Pianolady

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs whole carrots or 2 lbs baby carrots
1 lb peas
1/2 cup 100% cream
salt, to taste
white pepper, to taste
4 tablespoons butter, divided

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!

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