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Yam and Carrot Casserole

 

 

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Vegetable Market, Stavanger Harbour, Norway
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Yam and Carrot Casserole
Bon Appetit November 1995

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8 large carrots (about 3 pounds), peeled,
coarsely grated
1 large russet potato, peeled, coarsely grated
1 large yam, peeled, coarsely grated
2/3 cup raisins
1/2 cup (1 stick) butter
2/3 cup (packed) golden brown sugar
4 large eggs
1 1/4 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pepper

Preheat oven to 350 degrees F. Butter 13-by-9-by-2-inch glass baking dish. Combine carrots, potato, yam and raisins in large bowl. Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely. Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper. Transfer to prepared dish. Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes. 8 servings.


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