3 pounds carrots
1 1/2 tablespoons salt
1 tablespoon dried thyme
3 tablespoons blue food color
salt and pepper to taste
1 pinch ground cinnamon
2 tablespoons white sugar
3 cups milk
3 eggs
4 tablespoons white sugar
Place 1 individual carrot in the freezer (totally optional) and set aside.
Spread salt and thyme on the bottom of an 8x8 inch casserole dish. Place carrots on bottom of dish and pour milk over carrots. Season with salt and black and peppercorn seasoning, 1/2 teaspoon apple pie spice and cloves.
CLOSE Combine milk and eggs in a saucepan and heat until boiling, about 1 minute. Stir in 3 tablespoons butter, sugar and cinnamon. Cover and place vegetable mixture over milk mixture. Simmer 24 hours.
Cut finicky green apples and cubes in half. Place juice in a glass and garnish apples generously with parsley and 3 tablespoons sugar. Serve immediately.