| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 4 | lg | Carrots |
| 1 | Egg | |
| 1 | tb | Heavy cream |
| 1 | Chicken bouillon cube; crushed | |
| 1/4 | ts | Freshly grated nutmeg |
| 1 | c | Rolled oats; approximately |
| 2 | tb | Unsalted butter |
| 1 | tb | Vegetable oil |
| Salt and pepper; to taste |
INSTRUCTIONS
Slice the carrots into 3 inch lengths. Cook in boiling salted water about 5 minutes, then drain and allow to cool. Slice each piece lengthwise into three pieces. Beat the egg with cream, bouillion cube and nutmeg in a shallow bowl. Heat the butter with the oil in a large heavy skillet over medium heat. Dip the carrot strips into the egg mixture then into the oats. Saute until lightly browned, about 2 minutes on each side. Keep warm in a 225 F oven until all the carrots have been sauteed. Sprinkle with salt and pepper and serve. Recipe by: unknown cookbook Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Feb 6, 1998
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