BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
CREAMED ONIONS & CARROTS
I came across this in my recipe file and had almost forgotten it. I know it's old because the card is typed on a typewriter!! I also know it's very good, because I've made it 'way back when. Now I can make it again! Photo source: tasteofhome.com
Provided by Ellen Bales
Categories Other Side Dishes
Time 25m
Number Of Ingredients 8
Steps:
- 1. Place butter in medium to large saucepan. Add celery and cook until tender.
- 2. Blend in the soup and sour cream; add wine and parsley.
- 3. Cut carrot halves into 2-inch pieces; add carrots and onions to pan. Heat, stirring occasionally. Serve when heated through.
CARROTS AND ONIONS AU GRATIN
This is my mother-in law's recipe. She serves it at Christmas time and it is delicious. If you are looking for ways to get your family to eat more vegetables try this out!
Provided by JENEMMA
Categories Side Dish Vegetables Onion
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
- In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
- Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 21.5 g, Cholesterol 33.8 mg, Fat 12.2 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 7.4 g, Sodium 436.4 mg, Sugar 6.9 g
MOM'S TRADITIONAL CREAMED ONIONS
Creamy goodness!
Provided by Ibby
Categories Side Dish Vegetables Onion
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Peel onions, and drop into boiling water. Cook until tender. Drain, reserving liquid. Set onions aside while you make the sauce.
- Melt butter or margarine in a saucepan over medium heat. Whisk in flour to make a paste. Mix together cooking water and milk. Add milk mixture slowly to the saucepan, stirring constantly, and cook until thickened. Add salt and pepper to taste. Add onions, and transfer to a serving dish.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 16.6 g, Cholesterol 40.3 mg, Fat 14 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 142.8 mg, Sugar 6.9 g
CREAMED ONIONS & CARROTS
This is an old-fashioned dish but the addition of wine & mustard makes it rather luxurious! It can be made up to 3 days in advance.
Provided by CountryLady
Categories Onions
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For easy peeling, cut stem from onions; cook in boiling water for 5 minutes.
- Drain, rinse under cold water& slip out of their skins.
- Melt butter in a large heavy bottomed frying pan over medium-high heat.
- Add onions& cook, uncovered, stirring often, for 5 minutes; sprinkle with sugar.
- Continue to cook, stirring often, until golden- about 2 or 3 minutes.
- Stir in broth, wine, garlic& bay leaf, bring to a boil, then reduce heat to medium-low.
- Partially cover& boil gently for 5 minutes.
- If any of the carrots are thicker than your baby finger, slice them lengthwise.
- Add carrots to the frying pan& continue cooking, stirring often until the onions can be easily pierced with a knifepoint, about 25 minutes.
- Remove the lid,& boil over high heat, stirring often, until the liquid is reduced to a glaze, from 12- 15 minutes.
- Remove bay leaf.
- If you aren't using right away, pour into storage container, cover& refrigerate for up to 3 days.
- Whisk cream& mustard together in a small bowl& stir into onion/carrot mixture.
- Cover& cook over medium heat, stirring often, until mixture comes to a boil.
- Uncover& simmer, stirring often, until the cream is reduced& coats the onions, about 2 minutes.
- Season to taste& sprinkle with parsley.
CARAMELISED CARROTS & ONIONS
The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey
Provided by Cathryn Evans
Categories Dinner, Side dish, Vegetable
Time 55m
Number Of Ingredients 8
Steps:
- Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
- Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.
Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
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