- 2 cups [500 mL] grated carrots
- 1/2 cup [125 mL] soft breadcrumbs
- 2 eggs, slightly beaten
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 g] melted butter
- 1/2 cup [125 mL] thick milk or cream
- 2 tablespoons [30 mL] freshly minced parsley
- 3 stuffed olives, halved
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- Preheat oven to 325°F [160°C].
- Well mix together grated carrots, breadcrumbs, beaten eggs, salt, melted butter, milk or cream and minced parsley.
- Fill 6 [1-cup / 250-mL] individual buttered bowls with mixture, up to 2/3rds.
- Transfer bowls into a shallow oven-safe dish, filled with some hot water.
- Bake into preheated oven, for 50 minutes.
- Unmold; serve, decorated with stuffed olive halves.
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