A while back, a friend of mine made this carrot casserole. Now, I'm not normally a fan of cooked carrots, but it was really good, so naturally, I wanted to give it a try. I tried to tweak the recipe for healthiness, but as you can see by my notes below, I think the original chef knew what they were doing when they added the sugar and butter that they did.
Ingredients:
3 lbs. carrots, sliced
2/3 cup sugar (I reduced it to 1/3 c. but probably should have gone with the full amount.)
1/2 cup butter (I omitted it-- of course it would probably be better with.)
1/2 cup chopped walnuts, toasted
1/4 cup milk
2 large eggs
3 Tbsp flour
1 Tbsp orange rind
1/4 tsp nutmeg
1. Cook sliced carrots in boiling water to cover in a saucepan 20-25 minutes or until tender; drain and let cool slightly. Mash carrots in a bowl until smooth.
2. Stir together mashed carrots, sugar, and remaining ingredients until blended. Spoon mixture into a lightly greased 11x7 inch baking dish.
3. Bake, uncovered, at 350 for 40 minutes.
Ingredients:
3 lbs. carrots, sliced
2/3 cup sugar (I reduced it to 1/3 c. but probably should have gone with the full amount.)
1/2 cup butter (I omitted it-- of course it would probably be better with.)
1/2 cup chopped walnuts, toasted
1/4 cup milk
2 large eggs
3 Tbsp flour
1 Tbsp orange rind
1/4 tsp nutmeg
1. Cook sliced carrots in boiling water to cover in a saucepan 20-25 minutes or until tender; drain and let cool slightly. Mash carrots in a bowl until smooth.
2. Stir together mashed carrots, sugar, and remaining ingredients until blended. Spoon mixture into a lightly greased 11x7 inch baking dish.
3. Bake, uncovered, at 350 for 40 minutes.
