Best Quick Creamed Carrots Recipes
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.
CREAMY CARROTS
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
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
QUICK CARROTS
This recipe is a versatile colorful side dish. The carrots and green onions are a flavorful combination your family is sure to enjoy.-Florence Jacoby, Granite Falls, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley.
Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
CREAM OF CARROT SOUP
This is my little picky eater's favorite soup.
Provided by Miss Tyckle
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.
- Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 14.8 g, Cholesterol 37.5 mg, Fat 11.7 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 7.1 g, Sodium 585.9 mg, Sugar 3.5 g
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
GRANDMA PATTESON'S CREAMED CARROTS
I got this recipe from my sister Cathy. She makes it all the time. It is a family recipe. Tastes great!I haven't made it yet. But I sure have eaten it...mmmmmmm
Provided by Valerie in Australia
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.
- Sauté onions in butter until transparent.
- Stir flour into onions.
- Then gradually stir in chicken broth,salt,pepper and dillweed.
- Cook until thickened and smooth.
- Add cream and stir well.
- Pour sauce over carrots.
- Bake at 350 F for 30 minutes or until thoroughly heated.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love