Yield: 4 Servings
|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