[Casserole of Creamed Carrots with Onions and Garlic]
This hearty dish of carrots goes nicely with red meats, pork, sausages, or plain roast chicken. It can also constitute a meatless main-course dish. For 6 people
1V2 lbs. carrots, peeled and cut into V4-inch slices (5V2 cups)
V2 lb. (1V2 cups) sliced onions
4 Tb olive oil
A 2'/2-quart, heavy-bottomed, enameled saucepan with cover
A large clove mashed garlic
Cook the carrots, onions, and olive oil slowly in the covered saucepan, tossing occasionally, for about 30 minutes. The vegetables should be tender but not browned.
Add the garlic for the last 5 minutes of cooking.
Toss the vegetables with the flour and cook 3 minutes
% cup boiling brown stock or canned beef bouillon % cup boiling milk Salt and pepper to taste
1 tsp granulated sugar Pinch of nutmeg
2 egg yolks blended with 4 Tb whipping cream
A rubber spatula A hot vegetable dish 2 Tb minced parsley
Off heat, fold in the boiling stock or bouillon, then the milk, and finally the seasonings. Simmer uncovered for about 20 minutes or until the liquid has re duced to about a third of its volume and has thickened into a light cream. Correct seasoning.
Off heat and just before serving, use the spatula to fold in the egg yolks and cream. Shake and swirl saucepan over low heat until the egg yolks have thickened but be careful not to bring them near the simmer or they may coagulate. Turn into a hot vegetable dish and sprinkle with parsley.
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