Creamed Carrots Recipe From The Titanic Ship Not The Movie Food

CREAMED CARROTS

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.

CREAMED CARROTS

Steps:

• Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
• Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
• When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
• Turn into a serving dish and sprinkle with salt and pepper.

SOFT SOURDOUGH BREAD

Steps:

• Mix all ingredients together and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size.
• Divide dough into two pieces and shape into loaves and place in two greased bread pans or proving baskets. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours. About 30min before the bread is ready pre heat your oven to 450f/250c.
• When dough has risen, slash the top of the loaf. Place in pre heated oven at the high temp for 10min ( this will give lovely crust with great colour, do not fear it will not burn in this time) then reduce temp to 375f/190c for a further 20 minute.

OVEN-BAKED TENDER CARROTS

Steps:

• Place carrots in oven-safe baking dish with lid.
• Pour in some beef broth (I tend to eyeball it, but the more carrots, the more broth you want--anywhere from 1/2 c to 1 c).
• Add salt, pepper, garlic any seasonings you wish and stir to coat carrots in seasonings and broth.
• Add the butter on top.
• Cover, and cook at 400 degrees for 45 min-1 hour, depending on how many carrots you are making. When they are done, the carrots will be soft and tender enough to poke a fork through easily.
• Follow the same recipe for potatoes, but allow less cooking time.

QUICK CREAMED CARROTS

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.