Ingredients
Casserole
1/2 cup melted butter
1/3 cup brown sugar
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon ground ginger
1/4 cinnamon
Topping
1/4 cup flour
1/4cup brown sugar
2 tablespoons butter
1/4 cup finely chopped pecans
Preparation
Preheat oven to 350’. Boil carrots in a large pot of salted water until tender, about 20 minutes. Drain well and put in food processor with remaining casserole ingredients and blend until smooth. Transfer to a 2 quart greased, oven safe baking dish. In a small bowl mix flour and brown sugar, cut in butter until crumbly,add pecans and sprinkle over casserole. and bake for 30 minutes. Remove from oven and serve hot or at room temperature.
