Best 5 Carrots Chantilly Recipes
Prepare to embark on a culinary journey with Carrots Chantilly, an extraordinary dish that combines the earthy sweetness of carrots with the luxurious creaminess of a velvety sauce. This delectable dish is a symphony of flavors and textures, making it a perfect accompaniment to a variety of main courses.
Indulge in the classic rendition of Carrots Chantilly, featuring tender baby carrots glazed in a luscious butter and sugar sauce, complemented by the richness of heavy cream. For a delightful variation, try the Orange-Scented Carrots Chantilly, where the vibrant zest of oranges infuses the sauce with a refreshing citrusy twist. Experience the elegant simplicity of Carrots Vichy, where carrots are simmered in a flavorful broth, resulting in a dish that is both comforting and sophisticated.
For those seeking a more substantial meal, Carrots Dauphine beckons with its golden-brown potato crust encasing a tender carrot filling. And for a vegetarian delight, the Carrot and Leek Gratin captivates with its creamy sauce, baked to perfection with a crispy breadcrumb topping.
Each recipe in this collection offers a unique interpretation of Carrots Chantilly, ensuring that there's something to satisfy every palate. Whether you prefer the classic flavors of the original dish or are intrigued by the innovative twists of the variations, these recipes guarantee a memorable dining experience.
CHANTILLY CREAM
Simple yet perfect Chantilly Cream! This recipe is an essential part of every sweet tooth's kitchen. A perfect whipped topping for almost any dessert.
Provided by Dina
Categories condiments
Time 7m
Number Of Ingredients 3
Steps:
- In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
- Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.
Nutrition Facts : Calories 149 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 15 mg, Sugar 3 g, ServingSize 1 serving
CARAMELISED HONEY CARROTS
Have a fussy eater in the family? These caramelised carrots cooked with butter and honey will prove a big hit with kids - a great side dish for Sunday lunch
Provided by Juliet Sear
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
- Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.
Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARROTS CHANTILLY
Make and share this Carrots Chantilly recipe from Food.com.
Provided by Pianolady
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the carrots in rounds (or use whole baby carrots).
- Cook in salted water (start with cold water) for 10 to 15 minutes.
- Drain the carrots.
- Cook the peas separately.
- Place the carrots in a saucepan with 2 tablespoons of the butter.
- Add the cream; heat and season with salt and pepper to taste.
- Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
- Place the carrots in a serving dish, and surround with the peas.
- Enjoy!
CHANTILLY CARROT CAKE
There was a restaurant/bakery back in the 40's and 50's, and probably longer than that, in Toledo, Ohio called Smith's Cafeteria. They had the best carrot cake that I've ever had and I've been looking for a recipe that would compare ever since and I've finally found one. This cake is light and fluffy and not the heavy spice cake that most carrot cakes are. I hope you enjoy it as much as my family does.
Provided by Nancy Ann
Categories Dessert
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
- Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
- Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
- Frost with frosting of your choice. I like the cream cheese frosting.
HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Choose the right carrots: Look for fresh, young carrots with bright orange color and no blemishes. Avoid carrots that are limp or have brown spots.
- Peel the carrots thinly: Use a vegetable peeler to remove just the outer layer of the carrots. This will help them cook evenly and maintain their delicate flavor.
- Cut the carrots into uniform pieces: This will ensure that they cook evenly. For baby carrots, leave them whole. For larger carrots, cut them into 1-inch pieces or rounds.
- Don't overcook the carrots: Carrots should be cooked until they are tender but still have a slight bite to them. Overcooked carrots will become mushy and lose their flavor.
- Use a good-quality butter: The butter is a key ingredient in this dish, so it's important to use a good-quality butter that has a rich flavor. Unsalted butter is best, as it allows you to control the amount of salt in the dish.
- Season the carrots well: Salt and pepper are essential seasonings for this dish. You can also add other herbs and spices, such as garlic powder, onion powder, or thyme.
Conclusion:
Carrots Chantilly is a classic French side dish that is both simple to make and delicious. The carrots are cooked in butter and cream until they are tender and flavorful, and then served with a creamy sauce. This dish is perfect for a special occasion or a weeknight dinner. It can be served as a side dish to roasted chicken or fish, or as a main course with a side of rice or quinoa. No matter how you serve it, Carrots Chantilly is sure to be a hit.
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