Oklahoma oat-fried carrots
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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