Carrot Casserole
The original is from the New York Times Natural Foods Cookbook by Jean Hewitt, my changes are in ( )
6-8 large scrubbed carrots cut in 1/4" pieces (cut how you like)
cover with water, add dash salt and simmer gently until almost tender.
While that is cooking, mix:
1/4 c. brown sugar
2 tbls lemon juice
1/2 tsp grated lemon rind
1/2 c. honey (I used 1/4 c. and it was plenty)
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
(I used 1 tsp cardamom in place of both)
1/4 c. raisins.
Drain carrots, reserving 1/4 cup of boiling water.
Add the 1/4 c. boiling water to the above mixture, pour in casserole dish (or keep on the stove on gentle heat), dot with 2 tbl. butter and put in 300 degree F oven for 30 minutes, basting occasionally. Serve hot. 6 servings.
As predicted, my family didn't like it. One kid hated it, one kid ate it w/o carrots, and DH liked it except for the carrots. I thought it was good, but I like savory dishes better than sweet ones.
Denise