Creamed Peas And Carrots In Tambales Recipes

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COMFORTING CREAMED PEAS AND CARROTS



Comforting Creamed Peas and Carrots image

This is a holiday tradition in our house, usually served on Christmas. Even those who don't care for these vegetables seem to like this tasty side dish. I also like it because it is fast, and it is prepared on the stove top, which helps free up the desperately-need holiday oven!

Provided by JackieOhNo

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen peas and carrots
1 teaspoon sugar
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 tablespoons minced fresh dill or 2 teaspoons dried dill

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.

Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.9, Cholesterol 18.7, Sodium 317.4, Carbohydrate 14, Fiber 2.7, Sugar 0.7, Protein 4.9

CREAMED PEAS AND CARROTS



Creamed Peas and Carrots image

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

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.

Nutrition Facts :

CREAMED PEAS AND CARROTS



Creamed Peas And Carrots image

Make and share this Creamed Peas And Carrots recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

5 carrots, cubed
10 ounces fresh peas or 10 ounces frozen peas
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
paprika

Steps:

  • Cook carrots in water to cover until tender.
  • Add peas; cook 5 more minutes.
  • Melt butter in saucepan.
  • Add flour, salt, and pepper.
  • Slowly stir in milk.
  • Bring to a boil, boil 1 minute.
  • Drain carrots and peas, mix with creamed mixture.
  • Heat through.
  • Put in serving bowl; sprinkle with paprika.

Nutrition Facts : Calories 144.6, Fat 6.4, SaturatedFat 3.9, Cholesterol 18.7, Sodium 482.4, Carbohydrate 17.1, Fiber 4.1, Sugar 5.2, Protein 5.5

CREAMED PEAS AND CARROTS IN TAMBALES



Creamed Peas And Carrots In Tambales image

Number Of Ingredients 6

2 (10-ounce) packages peas and carrots (mixed)
3 tablespoons butter + 1 teaspoon or margarine
3 tablespoons flour + 1 teaspoon
2 cups milk
Salt and pepper to taste
12 timbale cases*

Steps:

  • Cook peas and carrots according to package directions. Drain. In a saucepan, melt butter or margarine add flour and cook the roux a few seconds, stirring constantly. Do not let it brown. Add milk cook and stir until mixture thickens and bubbles. Add peas and carrots and season to taste with salt and pepper. At serving time, fill timbales with creamed peas and carrots.* Timbales are paper thin patty shells made with batter from the Rosette recipe. They are formed with timbale irons (usually sold with rosette irons) and deep fried in the same manner. Timbales may be made days ahead and stored in an airtight container.

Nutrition Facts : Nutritional Facts Serves

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