As the chilly weather rolls in so do the warm and hearty foods. For me, nothing is quite as comforting as a casserole. I love the classics like green bean and sweet potato but this year I wanted to try something new. This Carrot and Ginger Casserole is warm and fluffy and is bursting with the flavors of fall. It’s a little sweet and is the perfect complement to your favorite holiday meal – or really any meal!
Carrot Ginger Casserole
2 pounds of carrots, peeled and cut into chunks
1 ½ cups of flour
1 cup of dark brown sugar
1 teaspoon of fresh ginger, grated
2 tablespoons of baking powder
1/8 teaspoon of baking soda
1/8 teaspoon of salt
2 sticks of butter, melted
Preheat your oven to 350° F.
Place chopped carrots in a large saucepan and fill the pot with water until the carrots are covered with two inches of water. Bring the water to a boil then reduce to a simmer. Cook the carrots for 25 – 30 minutes until the carrots are tender. Drain off the excess water.