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Tuscan Carrots

Carrots cooked with cream and eggs for a rich finish

Ingredients

  • 3 lbs pounds baby carrots
  • 5 eggs
  • 1/2 - 3/4 cup heavy cream
  • 6 ounces in weight grated Parmesan cheese about 2 cups
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon chopped fresh flat leaf Italian parsley
  • 3 tablespoons dry sherry
  • 5 tablespoons butter
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon kosher salt

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium to large pot filled half full with water, bring to a boil.
  3. Drop in the whole carrots and boil for five minutes.
  4. Drain and bring the carrots to a cutting board and cut in half horizontally.
  5. While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
  6. Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
  7. Pour carrots and butter into a medium casserole dish and pour reserved egg mixture over top.
  8. Bake for 20 -25 minutes until golden brown on top.
  9. Serve and enjoy!