64506 quenelles rutabagas carrot puree Recipes

carrots, cooked, pureed, whole milk, cornstarch, light cream

sweet potato, peeled , cut into 1/2-inch pieces (about 3), carrots, peeled , cut into 1/2-inch slices (about 1 lb.), olive oil, brown sugar, salt, chicken broth, divided, philadelphia cream cheese (1/2 of 8-oz. package.)

pureed cooked carrot, sunflower oil, brown sugar (depending on how sweet you want them to be), low-fat plain yogurt, orange juice, walnuts, finely chopped (but not ground ), almonds, finely chopped (but not ground ), orange , rind of, grated, cinnamon, vanilla, drops almond essence, self-rising flour, whole wheat flour, baking powder

carrots peeled and diced, onion diced, garlic finely chopped, potatoes peeled and diced, veg stock, fresh ground pepper, tomato puree, butterbeans, veg oil

carrots, whole or 10 oz carrots, ready-cut sliced, about 2 cups, unsalted butter, softened, lemon juice, coarse grain mustard, cumin

carrot, washed,peeled and sliced in rounds, onions, chopped, tomato, peeled and chopped and pureed, fresh coconut , made into milk, fresh coriander leaves, washed and made paste of, green chilies , paste of, ginger , paste of, garlic , paste of, salt, oil

butter, onions, sliced thin, carrots, peeled and sliced, dry sherry, salt, pepper, vegetable broth, fresh cheese ravioli, fresh parsley, chopped

peeled sweet potato , cut into 1/2-inch pieces (about 3), peeled carrot , cut into 1/2-inch pieces (about 8), olive oil, brown sugar, chicken broth, divided, philadelphia cream cheese, cubed (less fat recommended )

carrots, well washed, chopped, sweet potatoes, chopped, sour cream (or creme fraiche), butter, salt & pepper

yukon gold potato, peeled, heavy cream, whole sweet unsalted butter, kosher salt and freshly ground white pepper, drops black truffle oil, carrots, cleaned, peeled, and roughly chopped, heavy whipping cream, kosher salt, freshly ground white pepper

sweet potatoes,peeled and cut in 1/2 pieces, carrots,peeled and sliced into 1/2 thick rounds, olive oil, lt brown sugar, salt, chicken or vegetable broth, cream cheese

carrots, scraped, cooked, and pureed, butter or margarine, all-purpose flour, milk, eggs, sugar, ground nutmeg, salt, vanilla extract

carrots, sliced, water, light butter or light margarine, sweet potatoes, drained, sweet potatoes, drained, light sour cream, sugar, grated lemon rind, ground nutmeg, salt, ground black pepper, ground red pepper

carrots, thickly sliced, shallot, minced, extra-virgin olive oil, salt, freshly grated nutmeg

carrots, peeled, potatoes, peeled, unsalted butter, creme fraiche >creme fraiche or sour cream creme fraiche, salt, white pepper, nutmeg

pure maple syrup, eggs, butter (no substitutes), brown sugar, flour, baking powder, ground walnuts (measure first, then grind)

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.