- 3 cups [750 mL] minced carrots
- 2 tablespoons [30 g] butter
- 2 tablespoons [17.5 g] all-purpose flour
- 1 cup [250 mL] warm milk
- 5 ounces [142 g] Cheddar cheese
- 3/4 teaspoon [3.75 mL] caraway
- Salt and pepper
- Nutmeg
- 20 to 30 garden herb crackers
- Walnut halves [to decorate]
- Fresh herb sprigs [to decorate]
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- Into a saucepan filled with boiling water, boil carrots until tender.
- Drain, mash and reserve carrots.
- Into a small saucepan, melt butter over medium heat.
- Stir in flour; cook for 20 seconds, stirring.
- Pour in warm milk, stirring until thickened.
- Stir in Cheddar cheese; season to taste with salt, pepper and nutmeg.
- When cheese has melted, stir in thickened white sauce and mashed carrots.
- Check for seasonings.
- Refrigerate for at least 1 hour.
- Using a pastry bag, decorate crackers with carrot mixture.
- Decorate with walnut halves and fresh herb sprigs.
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