Best Creme De Carotte Recipes

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

Ingredients

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.

POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)

Potatoes and Carrots in Cream (Pommes de Terre et Carottes a la Creme) image

Provided by Pierre Franey

Categories dinner, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 large carrots, about 1/2 pound
3 large Idaho, Maine or russet potatoes, about 1 1/2 pounds
1 1/4 cups milk
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan cheese
1 tablespoon finely chopped parsley

Steps:

Preheat broiler to high.
Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 8 grams