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Baked Carrots

  • 3 or 4 good sized carrots
  • Seasoning
  • Cracker of bread crumbs
  • Butter
Dice carrots and let simmer in slightly salted water until quite tender. Drain off water, and mash carrots. Season with pepper and salt and a little butter. Turn into a deep pudding dish, and cover with fine crumbs. Put into a quick oven, and bake until the crumbs are a delicate brown.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009 15 min 30 min 45 min


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