Dijon Creamed Carrots Recipes

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.

Steps:

• Place carrots in a large saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining, ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.

Steps:

• Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl.
• While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and sauté for about 5 minutes; stirring often.
• Whisk in the flour until flour lumps are gone.
• Stir in the Dijon and the cloves.
• Add the heavy cream and cook over med-low heat for 1 - 2 minutes.
• Remove from heat. Stir in salt and pepper.
• Pour sauce over hot cooked carrots; toss a bit and serve.

Steps:

• In a covered medium saucepan, cook carrots in small amount of boiling water for 8 to 10 minutes or until tender-crisp.
• Drain.
• Remove from pan; keep warm.
• In same saucepan, over medium heat, melt butter.
• Stir in brown sugar and mustard until combined.
• Stir in carrots.
• Cook and stir for 2 minutes or until carrots are glazed.
• Sprinkle with parsley.

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

Steps:

• Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.