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Oklahoma Oat-fried Carrots

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Meats, Vegetables 4 Servings

INGREDIENTS

4 Carrots
1 Egg
1 T Heavy cream
1 Chicken bouillon cube
crushed
1/4 t Freshly grated nutmeg
1 c Rolled oats, approximately
2 T Unsalted butter
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 110
Total Fat: 12.5g
Cholesterol: 67mg
Sodium: 456.9mg
Potassium: 585.4mg
Carbohydrates: 15.5g
Fiber: 4.2g
Sugar: 3.7g
Protein: 4.4g


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