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Jack Carrot Domes Veg HT HD 45mins Serves 4 Hot Vegetarian Vegetables Herbs Hors d'oeuvre Appetizer Starter
Ingredients 200g/7oz Carrot, grated 25g/1oz Butter 100g/4oz Potato, peeled and cubed 50g/2oz Monterey Jack Cheese, grated 2 small Eggs, beaten Plain Flour
Instructions
1. Boil the potatoes for 15 minutes or until tender. Drain and mash to a very smooth consistency.
3. Meanwhile, melt half the butter in a saucepan and gently fry the carrot for about 4 minutes.
4. In a bowl, mix together the carrot, potato, cheese and egg. Season with salt and pepper.
5. Dust 4 small ramekins with flour and fill each with the carrot mixture. Cover with clingfilm and steam for approximately 20 minutes.
6. Meanwhile, boil the baby carrots in salted water for 10 minutes or until just tender.
7. Whilst the carrots are cooking, pass the tomato mixture through a sieve then return to the pan and reduce slightly by boiling rapidly. Keep warm.
8. To serve - unmould the ramekins onto individual plates and garnish with the baby carrots and basil leaves. Serve with a tomato coulis.
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