| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Fatfree, Main dishes | 6 | Servings | |
INGREDIENTS
| Extruder:; (Hand): | ||
| 1 1/4 | c | Semolina Flour; (1 C) |
| 1/8 | ts | Nutmeg; (1/8 T) |
| 3 | tb | Carrots; To 5 T, Pureed |
| Vegetable Oil; Optional, Note | ||
| Water; If And As Needed |
INSTRUCTIONS
1/3 C I didn't have any durum semolina so I used bread flour, cooked and pureed the carrots, also used cardamom instead of the nutmeg, and eliminated the oil completely and did not need any water. NOTE: Vegetable oil is optional for the extruder and not even mentioned for the hand method. The cooked and pureed carrots provide a brilliant orange color and adds extra flavor and nutrition. The moisture comes from the carrots themselves, so all the dough to knead prior to adding any additional water. If you are not in the mood to cokr and puree carrots, simply use a jar of baby food carrots. Watch the dough and adjust as necessary the flour and water. Variations: Susbtitute ground coriander or cardamom for the nutmeg. This is excellent... Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com Posted to Digest eat-lf.v096.n121 Date: Sun, 11 Aug 1996 16:40:35 -0500 From: matejka@bga.com (Anita A. Matejka) NOTES : Cal 126.8 Fat 0.4g Carbs 25.7g Fiber 1.5g Protein 4.4g Sodium 1mg CFF 2.8%
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