Whippedcarrots Recipes

WHIPPED CARROTS AND PARSNIPS

Whipped Carrots And Parsnips image

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

Yield 8

Number Of Ingredients 6

Ingredients

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
½ cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

WHIPPED CARROTS WITH CRANBERRIES

Whipped Carrots with Cranberries image

Margie Haen of Menomonee Falls, Wisconsin sends her special dish with an obvious fall feel. The buttery texture and sweetness of cranberries and brown sugar make this a great addition to Thanksgiving turkey.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound sliced fresh carrots
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup dried cranberries

Steps:

Place 2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , Place carrots in a food processor; add the butter, brown sugar, ginger and salt. Cover and process until smooth. Transfer to a serving bowl; stir in cranberries.

Nutrition Facts : Calories 158 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 288mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein.

CREAMY MASHED WHIPPED CARROTS

Creamy Mashed Whipped Carrots image

My kids always loved this as toddlers. Adults like it, too. If you don't feel like whipping them with an electric mixer, just mashing will do.

Provided by Parsley

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs carrots, peeled and sliced or 2 1/2 lbs baby carrots
3 tablespoons butter
4 ounces cream cheese
1/4 cup heavy cream (or light cream)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon tarragon
1/2 teaspoon parsley

Steps:

Place carrots in a large pot; cover with salted water and bring to a boil. Cook for 10-15 minutes or until tender; drain.
Turn off stove heat. Place empty pot back on stove and dump in the drained carrots and the butter, cream cream cheese and cream. Mash all together.
Add in salt, pepper, tarragon and parsley; mash again.
For smoother texture, whip with an electric mixture, adding more liquid, if desired. Or can just mash to desired smoothness and serve.

Nutrition Facts : Calories 229.7, Fat 16.5, SaturatedFat 10.2, Cholesterol 49.6, Sodium 425.5, Carbohydrate 19.1, Fiber 5.3, Sugar 8.7, Protein 3.5

WHIPPED PARSNIPS

Whipped Parsnips image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Number Of Ingredients 0

Ingredients

Steps:

Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.

CARROT MASH

Carrot Mash image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

WHIPPED CARROTS

Whipped Carrots image

Make and share this Whipped Carrots recipe from Food.com.

Provided by CoffeeMom

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

8 medium sized carrots
2 tablespoons butter
1/2 teaspoon nutmeg
1/8 cup milk
salt

Steps:

Wash the carrots and peel and trim ends.
Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil.
Cook until tender.
Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.

MASHED CARROTS WITH HONEY AND CHILI POWDER

Mashed Carrots with Honey and Chili Powder image

Carrots, steamed and mashed, make a simple side dish that goes well with seared steak, roast beef, or barbecued ribs. A spoonful of butter and honey brings out the sweetness in the carrots, and the chili powder adds dimension.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

1 1/2 pounds carrots, halved lengthwise (if large) and cut into 1-inch pieces
1 tablespoon unsalted butter
2 teaspoons honey
1/2 teaspoon chili powder
Coarse salt and ground pepper

Steps:

Set a steamer basket in a saucepan over 2 inches simmering water. Add carrots; cover and steam until very tender, about 25 minutes. Transfer to a medium bowl and mash with a fork or potato masher. Stir in butter, honey, and chili powder; season with salt and pepper.

Nutrition Facts : Calories 106 g, Fat 3 g, Fiber 4 g, Protein 1 g

WHIPPED PARSNIPS

Whipped Parsnips image

Categories Milk/Cream Vegetable Side Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 3

Ingredients

1 pound parsnips, peeled, cut into 1/2-inch pieces
1 1/2 cups (about) whole milk
1/3 cup whipping cream

Steps:

Combine parsnips, 3/4 cup milk and whipping cream in heavy large saucepan. Cover and simmer over medium-low heat until parsnips are tender and most of liquid has evaporated, about 30 minutes. Transfer mixture to blender. Puree until smooth, thinning with more milk if necessary. Transfer to bowl. Season parsnips to taste with salt and pepper and serve.

WHIPPED CARROT SALAD

Whipped Carrot Salad image

"Carrots and pineapple give this fluffy gelatin salad its refreshing taste," says Jean Smith of Crossville, Tennessee. "A friend gave me the recipe. I serve this side dish often, whether I'm entertaining guests or my family. Lovely and light, it's perfect with almost any menu."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 package (6 ounces) orange gelatin
2 cups boiling water
1 package (8 ounces) reduced-fat cream cheese, cubed
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 cup finely grated carrots
1 carton (8 ounces) reduced-fat whipped topping, thawed

Steps:

In a bowl, dissolve gelatin in boiling water. Place cream cheese in a food processor or blender; cover and process until smooth. While processing, gradually add dissolved gelatin; process until smooth. Pour into a large bowl. Stir in pineapple and carrots; fold in whipped topping. Pour into a serving bowl. Refrigerate for 2 hours or until firm.

Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

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