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Scottish Recipes: Carrot Cake
You could always open a can of carrot and orange soup but it would not taste nearly as good as this freshly made variety! And of course you can adjust the ingredients to get exactly the flavour you want.
Recipe Ingredients:1 chopped onion
1lb/450 grams sliced carrots
2oz (65 grams or ½ stick) butter
2oz (65 grams or ½ cup) plain flour
1 pint (600ml or two and a half cups) chicken stock
1 pint (600ml or 2½ cups, scant) milk
1 orange (juice and rind)
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon) chopped parsley
Preparation Method:Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further ½ minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.
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