Preheat oven to 350\u00b0.
Butter a 1-quart casserole dish.
Peel carrots.
Slice diagonally.
Cook in small amount of boiling, salted water until tender.
Drain.
Prepare Basic Sour Cream Sauce.
Fold in carrots, parsley, onion and pepper.
Turn into buttered casserole dish.
Prepare bread crumbs to sprinkle over casserole.
Bake for 15 minutes.
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.
Combine carrots, water and sugar in saucepan.
Simmer lightly covered about 15 minutes or until tender.
Drain juices into measuring cup.
Add milk to make 3/4 cup mix with flour and nutmeg until flour is dissolved.
Add to carrots along with butter. Bring to boil and simmer 1 to 2 minutes.
If desired, garnish with parsley.
Boil the carrots in salted water about 15 to 20 minutes or until tender.
Drain.
Peel the carrots but leave them whole. Keep warm.
In skillet, melt the butter.
Add the flour and cook for 2 to 3 minutes, stirring.
Gradually blend in the cream, whisking continually.
Stir a little of the cream mixture into the egg yolk.
Add egg yolk to creme mixture, stirring well.
Cook 2 to 3 minutes more.
Add oregano and salt to taste.
Place carrots in a serving dish.
Pour into sauce.
Sprinkle with parsley.
Boil carrots in water and salt until tender.
Mix cornstarch with milk; stir until it's mixed well.
Reduce heat to low.
Add cornstarch mixture to carrots, stirring as you pour.
When carrots begin to thicken, turn off heat and add margarine.
Scrape and slice carrots; cook until tender.
Drain water and put carrots in a casserole dish.
Pour cheese sauce over carrots. Top with bread crumbs.
Brown in medium oven.
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. Saute 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. Makes 4 to 6 servings.
Peel carrots and slice thin, then cook in water until tender. Cut bacon into small pieces and brown until done.
Take out of grease.
Pour a little grease into cream sauce and stir.
Drain carrots and stir into sauce.
Let stand 5 to 10 minutes and serve. Salt and pepper to taste.
HILE CHICKEN COOKS OR MAKE CREAMED CHICKEN WHILE RICE COOKS.
br>Put the onions, apples, carrots, celery and rosemary into the
ig plate.
COOKING THE CREAMED SPINACH:
In a pot
eady, cook the potatoes and carrots in boiling, salted water. In
Boil or steam carrots, reserving carrot water.
I
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.
Saute 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.
Melt butter in a large skillet. Add onion, celery and mushrooms. Saut 2 to 3 minutes until tender. Whisk in chicken soup and milk and cook over medium-low heat 3 to 4 minutes, stirring occasionally. Add cheese, stirring constantly, until melted. Stir in chicken, peas, carrots, pimiento, salt and pepper. Cook over low heat 8 to 10 minutes. Spoon into Biscuit Bowls.
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
old water with the chopped carrots and celery; bring to a
et aside.
Julienne the carrots into thin slices. See a
Cook carrots in water to cover until tender.
Add peas; cook 5 more minutes.
Melt butter in saucepan.
Add flour, salt, and pepper.
Slowly stir in milk.
Bring to a boil, boil 1 minute.
Drain carrots and peas, mix with creamed mixture.
Heat through.
Put in serving bowl; sprinkle with paprika.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.