Whipped Carrots With Cranberries Recipes

Steps:

• Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
• Cook in microwave on High for 4 minutes.
• Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

Steps:

• Place carrots in a steamer & steam for 15-20 minutes until tender, then drain.
• Place carrots in a food processor (or be ol' fashioned & put 'em in a bowl & go at 'em with a hand-held masher!), then add the butter, brown sugar, ginger & salt. Cover & process until smooth.
• Transfer to a serving bowl & stir in the cranberries.

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.

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.

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.

Steps:

• In a large saucepan, add 1 inch of water, then add carrots, & bring to boil.
• Cover, reduce heat & simmer 9-11 minutes or until crisp-tender, then drain & set aside.
• In the same saucepan, combine remaining ingredients, & cook, stirring constantly until lightly thickened.
• Return carrots to saucepan & stir until glazed & heated through.

Steps:

• In a large bowl, mix cranberries, miniature marshmallows, and sugar. Cover, and chill in the refrigerator 8 hours, or overnight.
• Mix apples and walnuts into the cranberry mixture. Fold in whipped heavy cream just before serving. Serve cold.