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 Jul 30, 2009
15 min 30 min 45 min
15 min 30 min 45 min