Instructions: Slice the carrots into 3 inch lengths. Cook in boiling salted water about 5 minutes, then drain and allow to cool. Slice each piece lengthwise into three pieces. Beat the egg with cream, bouillion cube and nutmeg in a shallow bowl. Heat the butter with the oil in a large heavy skillet over medium heat. Dip the carrot strips into the egg mixture then into the oats.

Saute until lightly browned, about 2 minutes on each side. Keep warm in a 225 F oven until all the carrots have been sauteed. Sprinkle with salt and pepper and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.