Let me start out by saying, I’m not a cooked carrots fan. Unless, of course, they are covered in something sweet enough to make them borderline dessert. I’ll just put it out there – I think this dish is going to be gross.
The ingredients for this dish were nice and simple and, with the exception of Oleo, wholesome. I substituted butter for the Oleo. Whole milk is always used unless a recipe specifies something else and organic cane sugar was used in place of white sugar. I should try a little harder to use only ingredients that Grammie would have had available to her but part of me thinks, in a number of these recipes at least, that some of the ingredients are so terrible that every attempt should be made to balance them out with some organics. Probably silly, but there you have it.
So everything was going well until I hit the ‘toss carrots in Oleo [butter]’ instruction. I wasn’t sure if the carrots were supposed to be drained before tossing them or not, so even though I am trying to follow the recipes exactly, I went ahead and drained the carrots. I expect it would have been okay to skip that step, but I thought too much water was poured over the carrots initially. Anyway, everything else went smoothly. And why yes, that is a Deathstar kitchen timer, thanks for noticing. It makes pew-pew noises when time is up.
Grammie and the family took a vacation to Missouri, at least according to the back of the photo which says, “Inez Entrance to Cave in Mo, July 1946.” That was the year the bikini went on sale for the first time; UNESCO, UNICEF, and the Atomic Energy Act were created; and more importantly to housewives across the nation, Tupperware was introduced! My dad was born in July the next year after this photo was taken, when Grammie was 37 years old.
Okay, so Carrot Casserole is definitely not sweet, but instead very egg-y. It tastes like a breakfast casserole that’s lacking some meat. In fact, I may fry up some sausage and have a nice little breakfast with it tomorrow. The carrots don’t taste like anything next to the egg flavor, maybe I should have taken into account that eggs were smaller in the 1950s -70s and decreased the amount? Would that defeat the purpose of following the recipes exactly or would that make following them MORE exact? I don’t know. Please comment with opinions (I’m lookin’ at you, Carla). Also, there was some water at the bottom of the dish so I’m so glad I went ahead and drained the carrots but probably should have gone a step further and given them a bit of a squeeze before drowning them in egg-y milk.
This mild dish may be a good balance to a strong meat like salty ham or barbecue, you know, something with a lot of flavor. If I were to make this again, I would totally incorporate some sausage or ham into the recipe and maybe some green pepper and onion to make it a true breakfast casserole. I bet that would be a good way to get some veggies in the 12 year old too!
Today for breakfast, I paired Aidells Smoked Chicken Sausage Spicy Mango with Jalapeno with the Carrot Casserole and it was a great combination. I could actually pick out a hint of sweetness from the carrots. But don’t get me wrong, just because I enjoyed it today, doesn’t mean I’m ever making this again.
P.S. That cool blue sugar bowl was made by Darby Ortolano, she can be reached on Facebook at her page Darby Ortolano Ceramics. And the awesome salt pig is from Page Pottery (a super sweet husband and wife team from North Carolina), you can find them on Etsy here.
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