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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's Vegetable Cooking of All Nations . It looks like it would go nicely with roasted meats. Ingredients:
1 cup rice, cooked |
2 cups milk |
5 medium carrots, peeled and shredded |
1 teaspoon salt |
1 tablespoon dark brown sugar |
2 eggs |
3 tablespoons butter, melted |
1/3 cup fine breadcrumbs or 1/3 cup cracker crumb |
Directions:
1. Preheat the oven to 375°F.
2. In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
3. Butter a 1-1/2 quart casserole.
4. Pour the carrot mixture into the casserole.
5. Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
6. Bake for 40 minutes or until the top is lightly brown.
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