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Carrot Molds

  • 2 carrots
  • Salt and pepper
  • 1 teaspoon flour
  • 1 egg
Cook carrots in boiling water until tender. Drain as dry as possible and rub through a sieve; this should measure about 1 cup. Salt and pepper to taste, add flour, and egg, well-beaten. Grease 4 molds, fill them with mixture, cover with greased papers, and steam until firm to the touch. Turn out and serve proudly with parsley sauce.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min

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