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Jack Carrot Domes Veg HT HD 45mins

Serves 4   Hot   Vegetarian  Vegetables  Herbs  Hors d'oeuvre  Appetizer  Starter  



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




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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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