| 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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