Creamed Carrots Recipes

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.

QUICK CREAMED CARROTS

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.

CREAMED CARROTS

Steps:

• Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
• Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
• When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
• Turn into a serving dish and sprinkle with salt and pepper.

CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)

Steps:

• Peel and slice carrots.
• Cook, covered, in a small amount of water over medium heat until tender. Drain.
• In a medium size skillet, melt butter over medium-high heat.
• Sauté onions in butter until tender.
• Stir in flour, salt, pepper and sugar; cook for 1 minute.
• Gradually add milk, stirring constantly until mixture thickens and starts to boil.
• Pour over cooked carrots and stir to coat.

CREAMED CARROTS

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.

CREAMY CARROT CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

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.

CREAMED PEAS AND CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

GRANDMA PATTESON'S CREAMED CARROTS

Steps:

• Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.
• Sauté onions in butter until transparent.
• Stir flour into onions.
• Then gradually stir in chicken broth,salt,pepper and dillweed.
• Cook until thickened and smooth.
• Add cream and stir well.
• Pour sauce over carrots.
• Bake at 350 F for 30 minutes or until thoroughly heated.

COMFORTING CREAMED PEAS AND CARROTS

Steps:

• Prepare peas and carrots according to the package directions, adding the sugar.
• While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
• When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.