Carrot Casserole

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Carrot Casserole

The original is from the New York Times Natural Foods Cookbook by Jean Hewitt, my changes are in ( ).

6-8 large scrubbed carrots cut in 1/4" pieces (cut how you like)
Cover with water, add dash salt and simmer gently until almost tender.

While that is cooking, mix:
1/4 cup brown sugar
2 tbsp lemon juice
1/2 tsp grated lemon rind
1/2 cup honey (I used 1/4 c. and it was plenty)
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
(I used 1 tsp cardamom in place of both)
1/4 cup raisins

Drain carrots, reserving 1/4 cup of boiling water.

Add the 1/4 cup boiling water to the above mixture, pour in casserole dish (or keep on the stove on gentle heat), dot with 2 tbsp. butter and put in 300°F oven for 30 minutes, basting occasionally. Serve hot. 6 servings.

As predicted, my family didn't like it. One kid hated it, one kid ate it w/o carrots, and DH liked it except for the carrots. I thought it was good, but I like savory dishes better than sweet ones.

Denise
(1/12/03)

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