8 carrots, peeled and grated
¼ lb sharp cheddar cheese, grated
2 eggs, beaten
¼ tsp dry mustard
½ cup heavy cream
1 red bell pepper, roasted and peeled
1 onion, finely chopped
1 cup chicken stock
1 Tbsp butter
salt and pepper, to taste
Pre-heat oven to 375 degrees F.
Finely chop red pepper and onion.
Saute in a saucepan, careful not to burn.
Add chicken stock and simmer until liquid is reduced by half.
Blanche carrots in lightly salted, boiling water for 30 seconds.
Refresh in a colander under cold running water and drain well on paper towels.
Mix carrots, cheese, eggs, salt and pepper, mustard, and cream.
Mix well.
Coat four timbales/oven-proof custard cups with non-stick cooking spray or butter.
Fill cups with carrot and cheese mixture, place cups in roasting pan half-filled with boiling water.
Bake in the oven for 20 minutes.
Liquidize red pepper sauce in the food processor/blender.
Sugar: 5g
:
Calcium: 141mg
Calories: 184kcal
Carbohydrates: 10g
Cholesterol: 77mg
Fat: 13g
Fiber: 2g
Iron: 1mg
Potassium: 318mg
Protein: 7g
Saturated Fat: 7g
Sodium: 213mg
Vitamin A: 11143IU
Vitamin C: 24mg
