Carrots A La Creme Recipes

CARROTS A LA CREME

Steps:

• Trim and scrape the carrots, leaving them whole.
• Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
• Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.

CARROTS A LA CREME

Steps:

• Preheat oven to 400 (or if you're roasting or baking something else, cook the carrots at that temperature). In a large skillet, melt the butter and add the carrots and a little salt. Cook, stirring, for about 5 minutes until they lose their raw look. Stir in pepper to tase, nutmeg and cream fraiche. Cook until the mixture boils.
• Spoon the carrot mixture into a small, shallow casserole or baking dish. Cover with a lid and bake until the cream is absored and the carrots brown around the edges, about 40 minutes. No harm if the carrots cook longer -- they simply continue to caramelize. But don't undercook, or the dish will taste very ordinary.

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.

POTAGE CRéCY (FRENCH CARROT SOUP)

Steps:

• Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
• Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
• Puree in blender in small batches until smooth. Return to pan.
• Add salt and pepper and stir in the cream. Simmer for 10 minutes.
• Stir in the softened butter and serve with two carrot curls per serving.

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.

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

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.