Makes 6 servings
Ingredients:
750g carrots, sliced
2 large onions, sliced
2 tab melted butter
3 tab chopped parsley (we had no parsley growing, so I put a small handful of dried basil instead.)
3 eggs (I used between 6 and 8)
1 1/2 cups milk
salt
a pinch of nutmeg
a pinch of cayenne pepper
(I also put about 200-250g of canned corn in, which was nice. I think fennel would also go very well in this.)
Method:
Cook the onions and carrots in boiling salted water until softened; drain well. Toss them in the melted butter, with parsley, until well coated. Transfer to an ovenproof dish. Beat the eggs with the milk. Season with salt, cayenne pepper, and nutmeg. Pour over the carrots and onions. Bake in a moderate oven for 30-40 min, or until firm.
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