ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
SCALLOPED CARROTS
Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.
Provided by MattyHam
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
- Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
- Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.9 g, Cholesterol 58.8 mg, Fat 20.5 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 501.9 mg, Sugar 8.8 g
CARROT CASSEROLE
Great side dish for big meals. I make it every holiday and it's always a hit!
Provided by Jane
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
- Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
- Toss croutons with 1/3 cup melted butter; scatter over casserole.
- Bake in preheated oven for 20 to 30 minutes, or until heated through.
Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g
SCALLOPED CARROTS CASSEROLE
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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 7-9 minutes or until crisp-tender. Drain., In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.
Nutrition Facts : Calories 430 calories, Fat 29g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 973mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 15g protein.
CARROT CASSEROLE
Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.
Nutrition Facts :
SIMPLE CARROTS AND CELERY SIDE DISH
This is a super simple and tasty side dish. I think celery is an underused vegetable and this is a nice way of using it. The vegetable stock can be a little bit salty so if you don't use a low sodium variety this is best served with a meal that doesn't otherwise have a lot of salt.
Provided by Sarah_Jayne
Categories Vegetable
Time 17m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Put stock in medium sized pot and bring to a rapid boil.
- Add the carrots and the celery to the pot.
- Boil for about 10 to 12 minutes or until the carrots are tender.
- Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
Nutrition Facts : Calories 49.8, Fat 0.3, SaturatedFat 0.1, Sodium 113.8, Carbohydrate 11.2, Fiber 3.7, Sugar 5.7, Protein 1.3
ZUCCHINI, CARROT & CELERY CASSEROLE
Adapted (with more veggies) from Tebo's Zucchini Casserole recipe, here at Food.com. This is a great casserole to experiment with--add your own favorite veggies, cheeses and seasonings for a unique taste every time!
Provided by katrosity
Categories Breakfast
Time 1h
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cook zucchini, carrots, celery and green onion in a small amount of water until barely tender, about 5 minutes; drain and cool.
- Combine eggs, milk, cheese, salt, baking powder and flour.
- Stir egg mixture in with the vegetables.
- Place in buttered casserole dish.
- Sprinkle with bread crumbs and dot with butter.
- Bake at 350 for 35 to 40 minutes.
Nutrition Facts : Calories 241.3, Fat 9.6, SaturatedFat 4.4, Cholesterol 137, Sodium 813.2, Carbohydrate 29.2, Fiber 3.6, Sugar 6.5, Protein 10.5
CARROT BROCCOLI CASSEROLE
Make and share this Carrot Broccoli Casserole recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender.
- Transfer to a greased 1-1/2-qt. baking dish.
- Top with 3/4 cup cheese.
- In the same skillet, saute broccoli in the remaining butter for 1 minute.
- Place over cheese and pour broth over all.
- Cover and bake at 350° for 25 minutes.
- Uncover and sprinkle with remaining cheese.
- Bake 5 minutes longer or until cheese is melted and vegetables are tender.
- Season with salt and pepper.
Nutrition Facts : Calories 165.6, Fat 12.1, SaturatedFat 7.6, Cholesterol 36.4, Sodium 258.5, Carbohydrate 6.6, Fiber 1.2, Sugar 2.5, Protein 8.5
POTLUCK CHEESY CARROT CASSEROLE
Make and share this Potluck Cheesy Carrot Casserole recipe from Food.com.
Provided by Monica
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook carrots in salted water until tender. You should have 6 cups. Drain.
- Melt first amount of butter in saucepan. Add onion and saute until clear and soft.
- Mix in flour, sailt, pepper and celery salt.
- Stir in mustard and milk until it boils and thickens.
- Layer in 2 litre casserole as follows: 1/2 carrots, 1/2 cheese slices, 1/2 carrots, 1/2 cheese slices, all of the sauce.
- Melt second amount of butter in small saucepan. Stir in crumbs.
- Spread over all.
- Bake uncovered at 350 degrees F for 25 - 30 minutes until browned and heated through.
Nutrition Facts : Calories 312.6, Fat 20.9, SaturatedFat 13, Cholesterol 61.2, Sodium 677.9, Carbohydrate 20.9, Fiber 3.1, Sugar 5.2, Protein 11.4
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