Carrot pudding (2) (Sformato di Carote (2))
Instructions
Steamed carrots Cook clean, then pass through a knitting mill except 4 or 5 that you will leave.
Grease a baking dish and sprinkle some star Fund carrots held aside and cut into lengthwise strips.
Along the edges of the mould align other sliced.
Prepare bechamel sauce: in a saucepan on low heat melt butter, Add flour and, stirring constantly, slowly pour cold milk leaving thicken.
In another pan put the carrot puree and let the mixture dry.
Then add the bechamel, grated cheese, 2 eggs, slightly beaten, a pinch of salt and pepper.
Finally, scented with a hint of nutmeg.
Mix well and pour the mixture in the mold greased with butter.
Bake in a water bath in a preheated oven at 180 degrees and 45-50 minutes later withdrew the vessel.
Let stand a few minutes, put on the serving dish.
Ingredients and dosing for 4 persons
- 1200 g of carotine novelle
- 100 g of emmenthal cheese
- 3 eggs
- Grated cheese
- Butter
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
- For the bechamel:
- 30 cl of milk
- 50 g of flour
- 50 g of butter
- Salt
- Pepper