Creamed Carrots Food

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QUICK CREAMED CARROTS



Quick Creamed Carrots image

This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

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.

Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

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



Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) image

Make and share this Creamed Carrots, Recipe from the Titanic (Ship - Not the Movie) recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb carrot
2 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 1/4 cups milk

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



Creamed Carrots image

"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

3 pounds fresh carrots, cut into 1/4-inch slices
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 cups half-and-half cream

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.

Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.

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 CARROTS



Creamed Carrots image

Give plain carrots a saucy makeover with our recipe for Creamed Carrots! Cream cheese and chives make for a whole new way to love carrots. We bet even the kids will eat these tasty and flavorful Creamed Carrots!

Provided by My Food and Family

Categories     Vegetable Recipes

Time 40m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 4

1-1/2 lb. carrots, peeled, diagonally cut into thin slices
1/2 cup fat-free reduced-sodium vegetable broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. chopped fresh chives

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.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

CREAM OF CARROT SOUP



Cream of Carrot Soup image

Rich tasting, warm and comforting. I had a recipe I loved for this soup, but the original called for a lot more butter and 2 cups of heavy cream. I didn't really want to save this soup for special occasions only, so I attempted to reduce the fat & calories by reducing the butter and replacing the cream with evaporated milk - I have even tried evaporated skim milk with success (but it is better with whole evaporated milk). If I am serving this to guests, I use the half-n- half, but for just me I like it with the milk. I have never missed the cream in this.

Provided by HeatherFeather

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
4 1/2 cups carrots, peeled,thinly sliced
1 large potato, peeld,cubed
2 (14 1/2 ounce) cans 98% fat free chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 teaspoon ground ginger powder
2 cups evaporated milk or 2 cups half-and-half cream
1 teaspoon crushed dried rosemary
1/2 teaspoon salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so.
  • Add carrots, potatoes, chicken broth, and ginger powder.
  • Cover and cook on medium heat 30 minutes or until veggies are very tender.
  • Remove from heat and let cool 15 minutes.
  • Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though).
  • Return to heat and add milk, rosemary, salt, and pepper.
  • Cook over low heat until heated through, maybe 5 minutes or so.

CREAMY CARROTS



Creamy Carrots image

This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!

Provided by djmastermum

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

5 carrots, peeled
30 g butter
2 tablespoons brown sugar
1/2 cup cream
2 tablespoons chopped chives

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.

Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1

DIJON CREAMED CARROTS



Dijon Creamed Carrots image

Make and share this Dijon Creamed Carrots recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 lb carrot, peeled and sliced on the diagonal
2 tablespoons butter
1/4 finely chopped red onion
2 tablespoons brown sugar
1 tablespoon flour
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
1/4 cup heavy cream
1/4 teaspoon salt
1/8-1/4 teaspoon white pepper

Steps:

  • Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl.
  • While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and sauté for about 5 minutes; stirring often.
  • Whisk in the flour until flour lumps are gone.
  • Stir in the Dijon and the cloves.
  • Add the heavy cream and cook over med-low heat for 1 - 2 minutes.
  • Remove from heat. Stir in salt and pepper.
  • Pour sauce over hot cooked carrots; toss a bit and serve.

Nutrition Facts : Calories 152.4, Fat 9.5, SaturatedFat 5.7, Cholesterol 28.5, Sodium 286.1, Carbohydrate 16.8, Fiber 2.9, Sugar 9.9, Protein 1.6

GRANDMA PATTESON'S CREAMED CARROTS



Grandma Patteson's Creamed Carrots image

I got this recipe from my sister Cathy. She makes it all the time. It is a family recipe. Tastes great!I haven't made it yet. But I sure have eaten it...mmmmmmm

Provided by Valerie in Australia

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb carrot
2 tablespoons butter or 2 tablespoons margarine
1 onion, chopped
1 tablespoon flour
3/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dill weed
1/4 cup light cream

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.

CREAMED ONIONS & CARROTS



Creamed Onions & Carrots image

This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.

Provided by CountryLady

Categories     Onions

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb white pearl onion (about 4 cups)
1 (1 lb) bag peeled baby carrots
1 tablespoon butter
1 teaspoon sugar
1 cup chicken broth
1/4 cup dry white wine
2 cloves garlic, minced
1 bay leaf
1/4 cup whipping cream
1 tablespoon whole grain mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley

Steps:

  • For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
  • Drain, rinse under cold water& slip out of their skins.
  • Melt butter in a large heavy bottomed frying pan over medium-high heat.
  • Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
  • Continue to cook, stirring often, until golden- about 2 or 3 minutes.
  • Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
  • Partially cover& boil gently for 5 minutes.
  • If any of the carrots are thicker than your baby finger, slice them lengthwise.
  • Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
  • Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
  • Remove bay leaf.
  • If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
  • Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
  • Cover& cook over medium heat, stirring often, until mixture comes to a boil.
  • Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
  • Season to taste& sprinkle with parsley.

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