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“I use carrots dug fresh from our garden to make this colorful casserole,” writes Blaine Baker from Kelseyville, California. “Its creamy, buttery texture makes folks 'root' for this comforting side dish.”
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 2/3 cup (prepared with reduced-fat butter) equals 183 calories, 9 g fat (6 g saturated fat), 34 mg cholesterol, 377 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Carrot Casserole in Cooking for 2 Fall 2007, p16
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