CREAMED CARROTS
Make and share this Creamed Carrots recipe from Food.com.
Provided by internetnut
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 177.3, Fat 8.3, SaturatedFat 4.9, Cholesterol 23.8, Sodium 315.3, Carbohydrate 24.2, Fiber 6.4, Sugar 10.5, Protein 3.4
AUBERGE CREAMED CARROTS WITH BASIL AND GARLIC
One of the most requested vegetable accompaniments that I serve in the Auberge; simple & easy to adapt to personal tastes - they are finished off in a flash before serving. If you are not fond of garlic, don't add it......the same with basil, it's just that I find the two work very well together with the sweetnes of the carrots!
Provided by French Tart
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel and slice the carrots on the diagnal - into about 1/2 slices.
- Boil gently or steam for about 7-10 minutes, until just softening a bit.
- Leave to carry on cooking in the water with the lid on until you are ready to serve - up to 15 minutes maximum.
- Drain and add the creme fraiche, garlic & basil to the carrots in the pan.
- Put the lid on again and gently mix around in the pan by shaking it.
- Serve hot & make sure you get all the creamy herb juices out & pour them over the carrots!
- You can garnish them with a bit more chopped basil OR chopped parsley if you wish.
Nutrition Facts : Calories 75, Fat 3.1, SaturatedFat 1.8, Cholesterol 10.3, Sodium 81.5, Carbohydrate 11.6, Fiber 3.3, Sugar 5.3, Protein 1.3
OKRA, ONIONS, AND MUSHROOMS
Make and share this Okra, Onions, and Mushrooms recipe from Food.com.
Provided by Tom in Texas
Categories Vegan
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the olive oil over high heat.
- Reduce heat to medium (6), and saute okra for 2 minutes.
- Add onions and saute for an additional 3 minutes.
- Add mushrooms, salt and pepper, and saute for an additional 10 minutes.
Nutrition Facts : Calories 67.2, Fat 3.5, SaturatedFat 0.5, Sodium 152.6, Carbohydrate 8.2, Fiber 2.7, Sugar 2.7, Protein 2.3
CREAMED CARROTS
"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
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.
SAVORY ROASTED CARROTS WITH MUSHROOMS
You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.
Nutrition Facts :
SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS
Talk about umami! Whenever mushrooms, onions, and garlic are cooking, that's when everybody in the house is salivating for dinner, because the scent is so intoxicating. This particular dish is so crave-worthy, you might want to make a double batch!
Provided by Carla Hall
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
- Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
- Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
- Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
- Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
- Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.
CREAMED MUSHROOMS, ONIONS, AND BRUSSELS SPROUTS
Categories Milk/Cream Mushroom Onion Vegetable Sauté Thanksgiving Casserole/Gratin Parmesan Fall Brussels Sprout Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
- Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)
- Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.
CREAMED CARROTS, RECIPE FROM THE TITANIC (SHIP - NOT THE MOVIE)
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
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.
PEPPERS, ONIONS AND MUSHROOMS
This is a lower fat, less expensive version of my Mushroom Duxelle recipe#155924. This also freezes so well that it is worth making large quanities...especially when any of the ingredients are on sale.
Provided by Happy Harry 2
Categories Onions
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
- Using large skillet, heat oil over medium-high heat.
- Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
- Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
- Add mushrooms, combining well.
- Add black pepper, garlic, and pepper flakes.
- Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
- Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
- Remove skillet from heat. Stir.
- Allow to cool. Peppers and mushrooms should still have body to them.
- I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
- I have kept this mix frozen for over a year without change in flavor.
Nutrition Facts : Calories 65.4, Fat 2.7, SaturatedFat 0.2, Sodium 101.7, Carbohydrate 9.9, Fiber 2.2, Sugar 4.1, Protein 2.3
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