Oklahoma oat-fried carrots

Yield: 4 Servings

Measure Ingredient
4 larges Carrots
1 Egg
1 tablespoon Heavy cream
1 Chicken bouillon cube; crushed
¼ teaspoon Freshly grated nutmeg
1 cup Rolled oats; approximately
2 tablespoons Unsalted butter
1 tablespoon Vegetable oil
Salt and pepper; to taste

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@...> on Feb 6, 1998

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