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Carrot Casserole

August 31, 2017


(By Pihlaja Ahlava)

8-10 Portions



1,2 kg Carrots

1 1/2 tsp salt

Water to cover

1,9 dl short grain rice

2,3 dl cream

1 1/2 dl full-cream milk

1 eggs

1 tsp salt

0,6 dl brown sugar syrup

1/2 tsp nutmeg

1/2 tsp ground white pepper

1/2 dl bread crumbs


Peel, chop and boil carrots in salted water until cooked through. Keep the cooking water, and cook the rice in the carrot water.

Pure carrots until fluffy, add in cream, milk, eggs and spices. Once rice is cooked, mix in with the rest of the ingredients. Check seasoning.

Grease oven tray, spread mixture evenly and top with bread crumbs.

Cook in 200°C for 45-60min

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