Slow Cooked Creamy Carrots Food

SLOW-COOKED CARROTS

Steps:

• Fold a 10" square piece of parchment paper in half, then into quarters.
• With the openings at the top and right sides, fold the bottom right corner to the top left corner.
• Make another smaller narrow triangle by folding the right side over the left.
• Cut off 1/4 inch at the bottom (narrow portion) to create a hole. Cut the top off at around 4 inches from the hole (for a 10" skillet).
• Bring the water, butter, thyme and salt to a simmer in a 10-inch skillet over high heat. Remove from heat and place the carrots in the pan in a single layer, alternating ends for a better fit. Place the parchment paper over the carrots, then cover the pan with a lid or a sheet pan and let stand for 20 minutes .
• Remove lid from the skillet (leaving parchment in place) and bring to a simmer over high heat. Reduce heat and simmer until there is almost no liquid remaining, which should take about 45 minutes. Remove and discard the parchment lid and continue to cook on high heat until a glaze forms from the remaining liquid, just a few minutes longer.
• Season to taste and garnish with fresh herbs.

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.

SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)

Steps:

• Cut a 12 inch circle from the parchment paper. Cut a small circle in the center Choose carrots that measure 3/4 to 1 1/4 in across the thickest end.
• Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
• Remove from heat, add carrots in a single layer, and place parchment round on top of the carrots. Cover skillet with lid and let stand for 20 minutes.
• Remove lid from skillet, leaving the parchment round in place, and bring to a simmer over high heat.
• Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round.
• Increase heat to medium-high, and continue to cook caarrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer to platter and serve.

SLOW COOKED CREAMY CARROTS

Steps:

• Combine carrots, water, and salt in crock pot.
• Cover and cook on HIGH 2-3 hours or until the carrots are done.
• Drain well; stir in remaining ingredients.
• Cover and cook on HIGH 20-30 minutes.

CREAMY RICE & CARROTS

Steps:

• Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on). Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan. Cook for 20 minutes without lifting the lid!
• Add cream, butter and sugar to taste and consistency desired. Some people like it a little soupier than others or a little sweeter. Just season to taste.
• Enjoy! Bon Appetit!

CREAMY CARROTS

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.

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.

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.

SLOW COOKER CARROT CAKE

Steps:

• Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
• In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
• In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
• Add the liquid ingredients to the dry, beating until smooth.
• Stir in the carrots, pineapple and walnuts.
• Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
• Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
• Once cool, you can ice with cream cheese frosting.