Best 15 Creamed Carrot Strips Recipes

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.

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.

GRANDMA PATTESON'S CREAMED CARROTS

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.

CREAMED CARROT STRIPS

Steps:

• Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
• Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

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.

SPICED CARROT STRIPS

Steps:

• Place carrots in a saucepan; cover with water. Cook for 8-10 minutes or until crisp-tender; drain. Combine the butter, sugar, salt and cinnamon; add to carrots and toss to coat.

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.

CREAMY CARROT CASSEROLE

Steps:

• Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

CREAMED CARROT STRIPS

Steps:

• Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
• Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

CREAMED CARROTS

Steps:

• Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.
• Uncover; simmer 8 to 10 min. or until most the broth is cooked off and carrots are tender.
• Remove from heat. Add cream cheese; stir until melted. Sprinkle with chives.

CREAMED CARROT STRIPS

Steps:

• Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
• Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

CREAMED CARROT STRIPS

Steps:

• Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
• Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

CREAMED CARROT STRIPS

Steps:

• Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
• Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

CANDIED CARROT STRIPS

Steps:

• Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips and set aside.
• In a small stockpot, combine 4 cups sugar and 2 cups water. Place over high heat and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. Add carrots and reduce the heat to medium. Cook until carrots are translucent, about 25 minutes.
• In another small stockpot, combine the remaining 3 cups sugar with 1 cup water. Place over high heat, and bring to a boil, brushing the sides of the saucepan with cold water to prevent the sugar from crystallizing. When the sugar has completely dissolved, remove from heat. Use a slotted spoon to transfer candied carrots from the syrup in which they boiled to this new sugar syrup. Let stand until completely cooled; discard the old syrup. Transfer carrots and new sugar syrup to an airtight container and store, refrigerated, up to 3 days.

CREAMY SPICED CARROT SOUP

Steps:

• In 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions and celery to oil; cook a few minutes. Add garlic; cook about 5 minutes or until vegetables are translucent. Add carrots; cook 8 minutes, stirring occasionally, until carrots are tender. Add chicken broth, bay leaf, orange peel strips, salt, cinnamon, cloves, and pepper. Heat to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in whipping cream; remove from heat.
• Meanwhile, make gremolata. In 8-inch skillet, melt butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring occasionally. Stir in parsley and grated orange peel. Remove from heat; set aside.
• Remove bay leaf and orange peel strips from soup; discard. Pour soup into blender in small batches; cover and puree each batch until completely smooth. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.