Carrot pudding (2)
Carrot pudding (2)
Carrot pudding (2)
5
1
Stefano Moraschini
Wash the carrots and cut them into rings.
Blanch for 5 minutes in boiling salted water then drain.
Make a chopped with garlic and onion and sauté it in butter, then add the carrots and let flavour for a few minutes.
Cover flush with the milk, add the crumbled nut and cook for 20-25 minutes.
Spolverizzarle before serving with the parsley.
Calories calculation
Calories amount per person:
242
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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