| Creamed Carrot & Onion Casserole
6 cups of sliced carrots
2 cups of sliced onions
1/4 cup of butter
1 tablespoon of cooking oil
1 clove garlic, mashed
2 tablespoons of flour
1 1/2 cups of hot milk
1 teaspoon of salt
freshly ground pepper to taste
freshly ground nutmeg to taste
2 egg yolks
1/4 cup of heavy cream |
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Cook the carrots and onions in the butter and oil in a fireproof 2 - 2 1/2 quart casserole, covered, until tender but not brown, stirring occasionally, about 30 minutes. Add garlic. Add flour and stir well. Add hot milk and seasonings and simmer, uncovered for about 20 minutes. Beat the egg yolks with the cream. Add some of the sauce and mix well. Return to the casserole and stir to blend. Serve at once. Serves 6 |
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