Dijon Creamed Carrots 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, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)

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.

DIJON GLAZED CARROTS

Steps:

• In a covered medium saucepan, cook carrots in small amount of boiling water for 8 to 10 minutes or until tender-crisp.
• Drain.
• Remove from pan; keep warm.
• In same saucepan, over medium heat, melt butter.
• Stir in brown sugar and mustard until combined.
• Stir in carrots.
• Cook and stir for 2 minutes or until carrots are glazed.
• Sprinkle with parsley.

GLAZED DIJON CARROTS

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
• Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

CREAMED ONIONS & CARROTS

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.

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.

CREAMY CARROT CASSEROLE

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 until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

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.

DIJON CREAMED CARROTS

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.