Carrot Pecan Casserole
Will be serving with the pork loin, green beans and a tossed salad. Sugar snaps would be another nice option for a side, rather than the green beans. It's light, reminiscent of a soufflé.
3 pounds carrots, sliced
2/3 cup sugar
1/2 cup butter, softened
1/2 cup chopped pecans, toasted
1/4 cup milk
2 large eggs, lightly beaten
3 TBSP all purpose flour
1 tsp real vanilla extract
1/4 tsp nutmeg
Optional: 1 TBSP orange rind
Cook carrots in boiling water 25 minutes or until tender. Drain, let them cool slightly and then process in a food processor until smooth. Transfer carrots to a bowl. Stir in sugar and remaining ingredients. Spoon into a lightly greased 11 x 7 baking dish. Bake, uncovered, at 350 for 40 minutes.
Related recipes:
* Apricot Glazed Carrots
* Carrot Apple Soup
3 pounds carrots, sliced
2/3 cup sugar
1/2 cup butter, softened
1/2 cup chopped pecans, toasted
1/4 cup milk
2 large eggs, lightly beaten
3 TBSP all purpose flour
1 tsp real vanilla extract
1/4 tsp nutmeg
Optional: 1 TBSP orange rind
Cook carrots in boiling water 25 minutes or until tender. Drain, let them cool slightly and then process in a food processor until smooth. Transfer carrots to a bowl. Stir in sugar and remaining ingredients. Spoon into a lightly greased 11 x 7 baking dish. Bake, uncovered, at 350 for 40 minutes.
Related recipes:
* Apricot Glazed Carrots
* Carrot Apple Soup