Oat Fried Carrots

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Oat Fried Carrots

 

1 lb. carrots, peeled and cut into 3 inch lengths

1 egg

1 tbsp. evaporated skim milk

1 vegetable bouillon cube, crushed

1/4 tsp. nutmeg

1 cup quick oats

1 tsp. unsalted butter

1 tbsp. vegetable oil

1/8 tsp. salt (optional)

 

Place carrots in a steamer basket over boiling water. Cover saucepan

and steam 5 minutes. Rinse carrots under cold water. Cut each carrot

piece lengthwise into 3 slices. Combine next 4 ingredients in a

shallow bowl and whisk vigorously. Place oats in a shallow plate. Melt

butter in oil in a heavy nonstick skillet over medium heat. Dip carrot

slices in egg mixture and dredge in oats. Sauté carrots (in batches) 2

minutes per side or until lightly browned. Transfer cooked carrots to

a platter. Season with salt and pepper to taste. Keep warm until ready

to serve. serves 4.