| Cuisine: Italian | Type: Side Dish | Serves: 6 |
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Source:
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Better Homes and Gardens/August 92 |
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Attributes:
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Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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3 medium carrots, peeled and cut up 2 small parsnips, peeled and cut up 1 12 oz. can evaporated milk (1-1/2 cups) 4 eggs 1/2 tsp. finely shredded orange peel 1/4 tsp. salt 1/8 tsp. ground red pepper Sauce: 3/4 cup fresh spinach leaves 1 green onion 2 springs parsley 1 tsp. snipped fresh rosemary, or 1/4 tsp. dried, crushed Dash salt Few sprigs fresh rosemary for garnish |
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Instructions:
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1. In a covered saucepan cook carrots and parsnips in a small amount of boiling water for 25 to 30 minutes or till very tender; drain. In a blender container or food processor bowl combine cooked carrots and parsnips, 1 cup of the evaporated milk, eggs, orange peel, the 1/4 teaspoon salt, and red pepper. Cover and blend or process till smooth. 2. Place six greased 6-ounce custard cups in a big enough baking dish to support them. Divide carrot mixture among the 6 cups, and pour boiling or very hot water to a depth of 1 inch around them. Bake, uncovered in a 325° oven for 30 to 35 minutes or until a knife inserted near the center comes out clean. 3. Meanwhile, for the rosemary sauce, in a blender container of food processor bowl, combine remaining 1/2 cup evaporated milk, spinach, green onion, parsley, fresh or dried rosemary, and the dash salt. Cover and blend or process till smooth. Transfer the sauce to a saucepan; heat and stir for 3 to 5 minutes or until desired consistency. Keep warm over low heat until serving time. 4. To serve: use a knife to loosen the edges of the custards. Invert cups onto dinner plates; spoon rosemary sauce around them. If desired, garnish with the fresh rosemary sprigs. |
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Related recipes:
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None |
2001-03-10