Carrot Casserole Recipe
Carrot Casserole is a Fall must have. How about for Thanksgiving?
Ingredients
- 2 pounds Carrot Peeled and cut into chunks
- 1 tablespoon Butter
- 1 Shallot Minced
- 2 cloves Garlic Minced
- Salt and Pepper
- 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
- 3 Egg
- 3 tablespoons Butter Cut into small cubes
- 1/2 teaspoon Rubbed Sage
- 1 clove Garlic Minced
- Salt and Pepper
- 1 cup Fresh Bread Crumbs About 2 slices of bread
Instructions
- Preheat oven to 350°F.
- Put carrots in a large pot and cover with water. Bring to a boil; cook for about 10 minutes or under tender.
- In a small skillet, melt butter over medium heat. Add shallot and cook until soft, about 5 minutes. Add garlic and cook until fragrant, another 30 seconds.
- Once carrots are cooked, drain and transfer to a blender. Add shallot mixture blend until smooth, adding a small amount of water if necessary. Transfer to a mixing bowl and cool slightly. Beat in eggs and Nielson-Massey Lemon Extract. Transfer to a baking dish.
- Put all ingredients into a mixing bowl and mix until it resembles coarse crumbs. Sprinkle over the carrot mixture.
- Bake for 40 minutes or until the casserole no longer jiggles and the topping is golden brown .