Carrots With Chive Cream Recipes

CHIVE BUTTERED CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

CHIVE CARROTS

Steps:

• In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.

CREAMED CARROTS

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.

CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS

Steps:

• 1. My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
• 2. Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
• 3. Add the chopped coarsely grated carrots.
• 4. Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
• 5. Stir to blend the mixture together.
• 6. In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
• 7. Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
• 8. When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.

CREAMY MASHED CARROTS

Steps:

• Bring carrots and broth to boil in saucepan on high heat; cover. Simmer on medium-low heat 30 min. or until carrots are very tender and most of the broth is absorbed, uncovering for the last 5 min.
• Remove from heat; mash until smooth.
• Add cream cheese spread; stir until melted.

CHIVE CARROTS

Steps:

• In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
• Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
• Toss with chives, and serve immediately.

CARROTS WITH CHIVES

Steps:

• Cook butter and oil in large skillet on medium heat until butter is melted. Add carrots and garlic; cook and stir 1 min. or until garlic is fragrant.
• Cover; simmer on medium-low heat 10 min. or until carrots are crisp-tender, stirring after 5 min.
• Stir in dressing; sprinkle with chives.

CREAMY CARROTS

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.

CARROTS WITH CHIVE CREAM

Steps:

• Cut the carrots into matchsticks (one-fourth inch by 1-inch).
• Transfer to a heavy saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water.
• Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed.
• When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.
• Gently stir the lemon juice into the carrots and bring to a boil.
• Gently stir in the cream and boil a minute or so, just until the carrots are glazed.
• Check for seasoning and turn out into a warmed serving dish. Sprinkle with the chives and serve at once.