Hello and welcome to another post of eveinthekitchen! I haven’t been writing lately because I’ve been busy making Passover preparations and other things like that. WELL, I’M BACK!!!! Since we don’t have many food-centered holidays coming up, let’s just talk about random stuff. Hope you guys ( or girls ) are hungry!
Here’s one that I like from “Cooking with Humor” by Robin Copper Benzle . . .
14 CARROTS (Ha ha. Get it?)
3 TBS. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. nutmeg
small onion, finely chopped
small red bell pepper, finely chopped
2 cups grated chedder cheese
1/2 cup ground almonds
Preheat oven to 350 degrees. Clean carrots. Cut into chunks and place in saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes. Drain and return to pan. Add butter, salt, pepper, and nutmeg. With electric mixer or wand blender, beat until smooth.
Tranfer the mixture to a greased casserole dish. Top with the onion and peppers. Cover with cheese and sprinkle with almonds. Bake uncovered for about 25 minutes.