2 tbsp. butter
2 tbsp. shredded onion
4 c. shredded carrot (lg. shred or sliced)
1 tbsp. flour
1/4 c. chopped, fresh parsley
1 1/4 c. Half and half
1 egg, beaten
1/4 tsp. salt and pepper

Cook carrots until crisp, tender, drain. Melt butter, add onion, and carrots until cooked well.

Place in 9 inch round baking dish. Combine Half and half, egg, salt and pepper. Pour over. Take flour and parsley and sprinkle over top. Bake 30 minutes until set. Brush with melted butter.