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Ingredients
This is a favourite at the Herb Society meetings and the recipe came from a farmer’s market in Washington DC.
2 ½ cups carrots, cooked and sliced
½ cup caster sugar
1 large egg
1 tsp salt
* 2 tbsp herbs (basil, coriander, chives or thyme)
1 ½ cups milk
1 x 23 cm (9 in) shortcrust pastry shell
Preheat oven to 230C, 450F or gas mark 8.
Beat ingredients well together until smooth. Pour into pastry shell and bake for 20-30 minutes until firm.
* You can vary the filling by omitting the fresh herbs and using 1/2 tsp each of ground ginger, cinnamon and nutmeg instead.
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