| 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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