Carrot Casserole Recipe
Ingredients
| 6 to 8 large carrots, scrubbed and cut into 1/4-inch-thick slices | ||
| Boiling water | 1/4 Cup (16 tbs), salted | |
| Lemon juice | 2 Tablespoon | |
| 1/2 teaspoon grated lemon rind | ||
| Honey | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Raisins | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
Directions
1. Put the carrots and water in a saucepan. Cover tightly and simmer gently until almost tender, about 10 minutes.
2. Preheat the oven to 300 degrees.
3. Drain the carrots, reserving the cooking liquid. Arrange the carrots in a buttered baking dish.
4. Combine the reserved liquid with remaining ingredients, with the exception of the butter. Pour over carrots. Dot with the butter and bake for 30 minutes, basting occasionally.
2. Preheat the oven to 300 degrees.
3. Drain the carrots, reserving the cooking liquid. Arrange the carrots in a buttered baking dish.
4. Combine the reserved liquid with remaining ingredients, with the exception of the butter. Pour over carrots. Dot with the butter and bake for 30 minutes, basting occasionally.
Chef
