| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Carrot; grated |
| 40 |
g |
Butter; unsalted |
| 100 |
g |
Potato; boiled and sieved |
| 50 |
g |
Gruyere cheese; grated |
| 1 1/2 |
|
Eggs; beaten |
|
|
Flour; plain/strong to |
|
|
; dust |
|
|
Salt and pepper |
INSTRUCTIONS
Prepare a steamer. Sweat the carrot in half the quantity of butter
for 3 minutes. Boil and dry the potato, then place through a sieve or
ricer.
Mix the carrot, potato, Gruyere cheese egg and season with salt and
pepper.
Grease the moulds with a little butter and dust with the flour.
Fill the moulds with the carrot mix and cover with the cling film.
Steam for around 20 minutes.
Demould and serve.
Serve with a tomato sauce and baby steamed vegetables.
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