Stuffed Carrots Recipe
Ingredients
| Carrots | 8 Medium, peeled | |
| Long grain rice | 50 Gram | |
| Breadcrumbs | 25 Gram | |
| Cheese | 50 Gram, grated | |
| Tomatoes | 2 Medium, skinned | |
| Milk | 150 Milliliter | |
| Salt | 1 To taste | |
| Pepper | 1 Pinch | |
| Margarine | 25 Gram |
Directions
Preheat the oven to Gas Mark 4.
Cook the carrots whole in boiling salted water until tender.
Using a teaspoon, hollow out one side of each carrot, large enough to hold a stuffing, and remove a thin slice from the other side with a knife, to enable the carrot to lie flat on a baking sheet.
Boil the rice in plenty of boiling salted water for ten to twelve minutes, drain and add breadcrumbs, cheese, tomatoes and season to taste.
Add enough milk to bind the mixture together.
Fill the hollow of each carrot with the stuffing, place on a baking sheet and dot with margarine.
Bake on the second shelf for twenty minutes.
Cook the carrots whole in boiling salted water until tender.
Using a teaspoon, hollow out one side of each carrot, large enough to hold a stuffing, and remove a thin slice from the other side with a knife, to enable the carrot to lie flat on a baking sheet.
Boil the rice in plenty of boiling salted water for ten to twelve minutes, drain and add breadcrumbs, cheese, tomatoes and season to taste.
Add enough milk to bind the mixture together.
Fill the hollow of each carrot with the stuffing, place on a baking sheet and dot with margarine.
Bake on the second shelf for twenty minutes.
Chef
