Monday, April 25, 2011
Spiced Apple Carrot Casserole
2 cups sliced carrots
2 green apples, peeled and sliced
1 TB brown sugar
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 TB butter (cold)
1 TB orange juice
1 TB raisins
1 TB fresh sage, chopped thinly
1 TB oil
1. Start out by getting your carrots ready - if you use baby carrots there isn't much to do except get them in the saucepan to steam. If using larger carrots, peel and slice into large pieces. Add a little water to a small saucepan and steam the carrots for about 7 minutes. Drain and set aside.
2. In a small bowl mix together the sugar and spices. At this point you can also get your baking dish ready. I used an 8x8 square baking dish. You'll want to grease the dish with some margarine or butter before adding any of your ingredients to it.
3. Peel your apples and slice into thin pieces (as if you were making an apple pie).
5. In a small nonstick pan, over medium high heat, heat your oil and add the thinly sliced fresh sage leaves to the hot oil. It's almost like we're trying to create a crispy sage to add to the top of the dish. Be careful not to burn.
Sorry to say that I didn't take a nice picture of my plate from Easter dinner all made up with the finished product, but I was very happy with everything and thought it was a good mixture of a few lighter dishes than our holidays sometimes consist of.