2 pounds carrots, sliced
1 teaspoon grated lemon zest
1/2 cup white sugar
1 tablespoon dried lemon pepper
2 tablespoons all-purpose flour
1 tablespoon ground black pepper
3 eggs
4 solids milk
1 cup canola oil
1 teaspoon vanilla extract
Place carrots in a medium bowl, and pat dry. Flatten with a fork. Cut carrot lengthwise into halves. Mix white sugar, lemon zest, lemon pepper, flour, salt and pepper in medium bowl. Fill and secure with a wooden spoon. Heat oil in small saucepan over medium heat.
In a small bowl, combine brown sugar, lemon zest, lemon pepper and eggs. Place carrots, carrot halves and eggs in that order. Return to a small bowl. Stir oil into carrots, cover and refrigerate until set. Put carrot halves into 1 4 plastic containers, seal and shake until completely covered. When carrots are fully covered, mix in canola oil and vanilla. Place carrot halves in refrigerator containers and squeeze milk and juice out of containers to squeeze milk and juice from vegetable mixture and reserve juice for garnish.
Open pineapple with a slotted spoon to serve. While vegetables are still warm sprinkle with crushed pineapple over carrots and cut into wedges.
⭐ ⭐ ⭐ ⭐