Carrot Casserole

1 pound of cleaned and small-diced carrots
1 cup of vegetable broth
1/2 cup of shredded Swiss cheese
A pinch of nutmeg

Preheat the oven to 350 degrees F.

Cook the carrots in the broth until tender. Drain the carrots and retain the broth.

Mash the carrots.

Add the cheese and nutmeg to the mashed carrots. Combine well.

Add enough of the broth to the mashed carrots to make them creamy.

Place in a casserole and bake for 15 to 20 minutes.

Serve.