Creamed Carrot Loaf
-Submitted by Rachel Schell-Lambert, adapted from From a Breton Garden by Josephine Araldo and Robert Reynolds
2 pounds carrots
2 tablespoons butter
1 teaspoon honey or maple syrup
½ cup liquid: cider, stock or water
2 egg yolks
4 ounces (1/2 cup) heavy cream
Chopped parsley (lots)
Salt and pepper
1. Wash and scrape (or peel) carrots.
2. Cut carrots into ½-inch slices, crosswise on the diagonal.
3. Melt butter in a heavy pan, add the carrots, stir to coat. Season with a pinch of salt and the sweetener
4. Add liquid, cover and simmer for 15 to 20 minutes.
5. The carrots will have a slightly caramelized edge by the time they are cooked, but watch out that they don’t burn! If the liquid is almost entirely evaporated too early, add some more. It should evaporate right at the end of the cooking time, when the carrots are tender.
6. Remove half the carrots and chop them up very coarsely.
7. Blend the egg yolks and cream, then stir both textures of carrots into this.
8. Add half the mixture to a small glass loaf pan, cover with chopped parsley, then add the other half of the carrots.
9. To bake: Place a large pan in a 325-degree oven, fill halfway with boiling water. Then place the loaf pan with carrot mixture into this water bath and bake for 20 to 30 minutes. Let cool slightly to set before serving, or cool completely to serve as a cool vegetable side dish.