Milkycarrots Recipes

CARROT MILK

Steps:

• To begin with, add the carrots and water into a pot and bring them to a boil.
• Allow the carrots to become tender. It will nearly take 4-5 minutes for it to fully boil.
• Add the carrots and water to a blender and puree.
• Heat the condensed milk in a pot until it begins to boil, then allow it to cool for 1-2 minutes.
• Add the carrot puree and cardamom powder to the milk and stir properly until it is thoroughly blended.
• Allow the mixture to cool, and then refrigerate it for at least 2 hours.
• Now serve the carrot juice and enjoy the drink with your loved ones!

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

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.

MOMMY'S SWEET CARROT MILK

Steps:

• Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
• In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

CARROTS IN MILK

Steps:

• Place carrots in a buttered 11/2-qt. casserole.
• Mix milk, sugar, salt, and pepper together. Pour over carrots. Dot with butter and sprinkle parsley over the top.
• Cover the casserole tightly and cook in a 350 degree oven for about 1 hour or until carrots are fork tender.

MILKY CARROTS

Steps:

• Glaze the onion in butter.
• Add the carrots, the milk and some pepper (to taste).
• Leave to simmer on medium heat for 15 minutes, stirring from time to time.

YOGURT-ROASTED CARROTS WITH WARM SPICES

Steps:

• Heat the oven to 500°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a small bowl, mix together the garam masala, fennel, turmeric and ½ teaspoon each salt and pepper. In a large bowl, mix the yogurt with 4 teaspoons of the spice mix. Add the carrots and toss to coat. Distribute the carrots in an even layer on the prepared baking sheet. Roast until well charred and a skewer inserted into the carrots meets no resistance, 25 to 30 minutes; stir the carrots once about halfway through.
• Meanwhile, in an 8-inch skillet over medium, melt the butter. Add the shallot and garlic, then cook, stirring, until beginning to brown and crisp, 3 to 5 minutes. Add the remaining spice mix and cook, stirring, until fragrant, 30 to 60 seconds. Remove from the heat and set aside.
• When the carrots are done, add the spiced shallot mixture, cilantro and mint directly to the baking sheet and toss with tongs. Taste and season with salt and pepper, then transfer to a serving dish.

BELGIAN CARROTS

Steps:

• In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
• Drain water from pan & toss carrots with remaining ingredients.
• Over low heat, stir carrots until sauce is heated through & serve.