Best Creamed Carrots Recipe From The Titanic Ship Not The Movie Recipes

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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 BABY CARROTS WITH GRAND MARNIER



Creamed Baby Carrots With Grand Marnier image

Make and share this Creamed Baby Carrots With Grand Marnier recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb baby whole carrot
1/2 cup heavy cream
1/4 cup butter
2 tablespoons Grand Marnier
salt & freshly ground black pepper
1 tablespoon chopped fresh parsley (optional)

Steps:

  • Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender, about 15 minutes.
  • Drain.
  • Add the butter and cream and heat slowly, stirring until liquid is reduced by half.
  • Add the Grand Marnier and season with salt and pepper.
  • Remove from heat and sprinkle with parsley, if desired.
  • Serve.

Nutrition Facts : Calories 250.9, Fat 22.8, SaturatedFat 14.2, Cholesterol 71.3, Sodium 190.9, Carbohydrate 11.7, Fiber 3.2, Sugar 5.4, Protein 1.8

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.

AUBERGE CREAMED CARROTS WITH BASIL AND GARLIC



Auberge Creamed Carrots With Basil and Garlic image

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

1 lb fresh carrot, peeled & sliced on the diagonal
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 teaspoon dried garlic granules or 2 fresh garlic cloves, peeled and crushed
2 teaspoons freshly chopped fresh basil or 1 teaspoon dried basil
salt (optional)

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

CREAMED CARROTS



Creamed Carrots image

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

3 lbs carrots, without tops
1 cup veal broth or 1 cup water
2 tablespoons soft butter
2 tablespoons flour
1/4 cup heavy cream or 1/4 cup sour cream
salt
fresh ground pepper

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

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

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