Carrot Domes Veg HT
4 Hot Vegetarian
Vegetables Herbs Hors d'oeuvre Appetizer Starter
Potato, peeled and cubed
Monterey Jack Cheese, grated
small Eggs, beaten
Boil the potatoes for 15 minutes or until tender. Drain and mash
to a very smooth consistency.
Meanwhile, melt half the butter in a saucepan and gently fry the carrot for
about 4 minutes.
In a bowl, mix together the carrot, potato, cheese and egg. Season with salt
Dust 4 small ramekins with flour and fill each with the carrot mixture. Cover
with clingfilm and steam for approximately 20 minutes.
Meanwhile, boil the baby carrots in salted water for 10 minutes or until just
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.
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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