| CREAMY CARROT AND RICE CASSEROLE |
Makes 4-6 servings
Butter for greasing the baking dish
2 ½ cups vegetable or chicken stock
5 carrots, roughly chopped
½ heavy cream
½ milk
1 Tbsp. unsalted butter
2 Tbsp. flour
¼ tsp. nutmeg
1/8-1/4 tsp. cayenne pepper
¾ cup uncooked short grain white rice
Salt and freshly ground black pepper
Preheat over to 375 degrees F. Lightly coat a 6-cup baking dish with
butter.
Bring stock to a boil in a medium pot. Add the carrots and reduce the
heat to a simmer; cook, uncovered, until very tender, 1-2 minutes.
Drain carrots, reserving the stock. Let carrots cool for 5 minutes.
Transfer the cooked carrots to a blender or a food processor. Add the
cream; process to a smooth purée. Heat the milk in a small pot over
medium-low heat, stirring occasionally, just until bubbles form at the
edge, but do not boil.
Melt the butter in a medium pot over low heat. Stir un the flour;
cook, stirring constantly for 2 minutes. Gradually whisk in the hot milk
and then the stock. Add the carrot puree, nutmeg, and cayenne to
taste. Turn the heat up to high and bring the mixture to a boil; add the
rice, and season with salt and pepper to taste. Cover, reduce the heat
to low and cook for 12 minutes. Remove from heat.
Transfer ingredients to the prepared baking dish and bake for 15
minutes.
From Farmer John’s Cookbook