Carrots Chantilly Food

FRENCH VICHY CARROTS

Steps:

• Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
• Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
• Once the carrots are soft and most of the liquid has evaporated, they're done. If required, add an extra splash of water if needed to cook the carrots longer.
• Season to taste with salt and pepper, toss the carrots with the parsley and serve.

HONEY-GLAZED ROAST CARROTS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
• Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.

CARAMELISED HONEY CARROTS

Steps:

• Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
• Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.

CARROTS CHANTILLY

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!

GLAZED ORANGE CARROTS

Steps:

• Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.

STICKY CARROTS WITH THYME & HONEY

Steps:

• Tip the carrots into a deep frying pan with the butter, thyme and honey. Cook for 5 mins until starting to brown. Pour in 250ml water, bring to the boil and cook until the water has evaporated and the carrots are tender. Turn down the heat and cook the carrots slowly, stirring, until glazed.

CHANTILLY CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
• Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
• Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
• Frost with frosting of your choice. I like the cream cheese frosting.

CARROTS CHANTILLY

Steps:

• Melt the butter in a casserole and add the flour.
• Stir well, then add the milk slowly while stirring sell.
• Cook sauce for 5 minutes at a low heat, while stirring off and on to prevent burning.
• Taste with salt and pepper.
• Vegetable dish: Peel, clean and thinly slice the carrots.
• Then, blanch the carrots in salted, boiling water for 6-7 minutes.
• Cool, drain and set the carrots aside.
• Cook the peas as per the package instructions, drain and set them aside.
• Add the peas to the white sauce, season to taste with the salt and pepper.
• Melt the butter in a saucepan.
• Add the carrots, season to taste, sprinkle with the parsley and reheat them thoroughly.
• Pour the sauce and the peas into a service bowl.
• Add the carrots forming a border around the peas.
• Sprinkle with paprika and serve.

ROASTED CARROTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
• Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.