Whipped Carrot Salad Recipes

WHIPPED CARROTS AND PARSNIPS

Whipped Carrots And Parsnips image

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
½ cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

CREAMY MASHED WHIPPED CARROTS

Creamy Mashed Whipped Carrots image

My kids always loved this as toddlers. Adults like it, too. If you don't feel like whipping them with an electric mixer, just mashing will do.

Provided by Parsley

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs carrots, peeled and sliced or 2 1/2 lbs baby carrots
3 tablespoons butter
4 ounces cream cheese
1/4 cup heavy cream (or light cream)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon tarragon
1/2 teaspoon parsley

Steps:

Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
Add in salt, pepper, tarragon and parsley; mash again.
For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.

Nutrition Facts : Calories 229.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 49.6, Sodium 425.5, Carbohydrate 19.1, Fiber 5.3, Sugar 8.7, Protein 3.5

GRANDMA'S CARROT SALAD

Grandma's Carrot Salad image

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs. Wynkoop

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

Steps:

Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

WHIPPED CARROT SALAD

Whipped Carrot Salad image

"Carrots and pineapple give this fluffy gelatin salad its refreshing taste," says Jean Smith of Crossville, Tennessee. "A friend gave me the recipe. I serve this side dish often, whether I'm entertaining guests or my family. Lovely and light, it's perfect with almost any menu."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (6 ounces) orange gelatin
2 cups boiling water
1 package (8 ounces) reduced-fat cream cheese, cubed
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 cup finely grated carrots
1 carton (8 ounces) reduced-fat whipped topping, thawed

Steps:

In a bowl, dissolve gelatin in boiling water. Place cream cheese in a food processor or blender; cover and process until smooth. While processing, gradually add dissolved gelatin; process until smooth. Pour into a large bowl. Stir in pineapple and carrots; fold in whipped topping. Pour into a serving bowl. Refrigerate for 2 hours or until firm.

Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

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