| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pudding | 6 | Servings | |
INGREDIENTS
| 2 | lb | Carrots, peeled and coarsely grated |
| 1/3 | c | Butter |
| 1/2 | Juice of lemon | |
| Salt | ||
| 1 | ts | Sugar |
| Water | ||
| 1 1/2 | c | Heavy whipping cream |
| 3 | Eggs | |
| Freshly ground pepper |
INSTRUCTIONS
From Richard Olney's "Simple Cooking." Combine carrots, butter, lemon juice, salt to taste and sugar in large saucepan. Add just enough water to cover. Bring to boil and simmer, covered, about 1/2 hour. Then, over high heat, cook until liquid evaporates, stirring constantly with wooden spoon. Let cool 10 minutes. Whisk together cream, eggs and salt and pepper to taste in separate bowl. Stir mixture into carrots. Pour into buttered baking dish and bake until surface is browned, about 35 minutes. Makes 4-6 servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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