Source: Betty Crocker's step by step Picture cookbook.
Makes 6 servings.
Preparation time: 1 hour
Carrot Bake
also Ginger Carrots
Ingredients
Preparation
6 medium fresh carrots (about 1 lb.), cut 2"x1/4" strips
1 medium head cauliflower (about 2 lb.), in flowerets
1/4 cup butter or margarine
1 teaspoon salt and sugar
1/4 teaspoon ground nutmeg
grated Parmesan (optional)
GINGER CARROTS:
6 medium fresh carrots (about 1 lb.), cut 3"x3/8" strips
1/2 cup water
1/4 cup butter or margarine
3 tablespoons honey
1 tablespoon lemon juice
1/2 to 3/4 teaspoon ground ginger
1/4 teaspoon salt
1. Heat oven to 375 F degrees.
2. Arrange carrots in ungreased baking dish. Layer cauliflower over carrots. Dot with butter and sprinkle with salt and nutmeg.
3. Cover and bake until vegetables are tender, 50 to 55 minutes. Sprinkle whit cheese if desire and garnish with parsley. Makes 6 servings.
GINGER CARROTS:
1. Heat carrots and water to boiling in 10-inch skillet; reduce heat. Cover and simmer until tender, 15 to 20 minutes.
2. Drain; remove carrots from skillet. Cook and stir butter, honey, lemon juice, ginger and salt in skillet until bubbly; add carrots. Cook uncovered, stirring occasionally, until carrots are glazed, about 5 minutes.
3. Garnish with parsley.
NOTE: Makes 4 servings.
