cw (08/19/82)
I can't say that the idea much appeals to me, but curiosity got the better of me and I checked my cookbooks for ways to bake carrots. There wasn't much, but I did find out two things. 1. Look for recipes for turnips or parsnips. Carrots ought to be subsitutable with no problem. 2. There needs to be a little liquid in the baking dish and, indeed, the carrots may need to be steamed a bit before they are baked. One recipe suggested dicing carrots (turnips, really), putting them in a baking dish with a little water or consomme in the bottom, dotting them with butter, sprinkling with salt and sugar, and baking for about 40 minutes at 350. Another suggested a similar plan, but with four large carrots and three apples sliced. Here the carrots were steamed for a bit first and I think the temperature was about 400. 20-30 minutes was the cooking time. This seems an problem which would fall to experimentation and except that burned carrots may be hard to clean, you aren't risking much if an experiment fails. Charles