Carottes à la Chantilly (Creamy Carrots with Peas)

INGREDIENTS:

1 lb. carrots, scraped and julienned

5 oz. frozen peas

4 Tablespoons butter

4 Tablespoons heavy cream

salt & freshly ground pepper to taste

PREPARATION:

1. Cook the carrots in boiling salted water or in the microwave until tender.

2. Cook the peas according to the package directions.

3. Melt 2 tablespoons of the butter in a saucepan, add the carots and toss until all are coated.

4. Add the cream to the carrots and season to taste with salt and pepper. Keep warm.

5. Drain the peas and toss with the remaining 2 tablespoons of butter.

Arrange the carrots around the outside of a shallow serving dish. Pile the peas in the center and serve.

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Vanilla Carrots

 INGREDIENTS:

6- large carrots
1/4 lbs. butter
1/2 cup brown sugar
2 tablespoons vanilla extract
(you can substitute almond extract or rum)

 PREPARATION:

Boil or steam carrots in water until just tender.
Drain in a colander.
Mix softened butter, sugar, and vanilla.
Put butter mixture in saucepan over low flame then add carrots and stir until carrots are coated, about a minute.

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Potato and Carrot Soup

INGREDIENTS:

4 med. potatoes; peeled
3 med. carrots; peeled
2 med. onions
2 tsp. salt
3 c boiling water
1 3/4 cups of saved water from the cooked
vegetables
1 2/3 cups of cream or evaporated milk
1 dash cayenne
1 dash celery salt

PREPARATION:

Dice potatoes, carrots, and onions, and to pan. Add salt and
boiling water. cover and cook gently until tender. (about 15 minutes). Mash
the vegetables thoroughly in their liquid. Combine with cream, heat just to
scalding. Add cayenne and celery salt, reheat and serve at once. Add a dash
of paprika on top of each serving.

Makes about 4 to 5 servings

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Carrot and Orange Soup

INGREDIENTS:

1 lb. carrots, scraped and grated finely in a food processor

1 large orange, washed and dried

1 medium onion, peeled and minced

4 Tablespoons crème fraîche

2 pinches of sugar

2 pinches Cayenne Pepper

2 Tablespoons peanut oil

salt

PREPARATION:

1. Heat the oil and sauté the onion for about 1 minute.

2. Add the carrot and stir for another 5 minutes.

3. Pour 2 cups of water into the pan, cover and cook over med-low heat for about 15 minutes.

4. Peel off 4 strips of orange and cut them into matchstick pieces.

5. Plunge them into boiling water for a minute, drain and then rinse in cold water.

6. Cut the orange in half and squeeze. Reserve 1/2 cup of the juice.

7. After the carrots have cooked for 15 minutes remove them from the heat. Cool to tepid before blending in a food processor.

8. Pour the soup back into the pan, add the salt, sugar, Cayenne Pepper and orange juice.

9. Bring to boiling point over low heat and then remove from the stove.

Divide the soup between 4 warmed soup plates. Garnish each with a tablespoon of crème fraîche and shredded orange peel. Serve immediately.

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