Friday, November 16, 2007

Carrot Cups

These make edible dishes for all sorts of fillings.

2 cups grated carrots
1 large egg
3/4 cup flour
pinch of salt
pinch of pepper

Preheat oven to 400 degrees.

Squeeze all moisture possible out of the carrots (this is very important). Add salt and pepper and mix well. Add egg and mix well, Add flour,mix well.

Grease a muffin tin very very well. Put a large spoonful of mixture into muffin cup and press to coat the bottom and sides. The mixture should be about 1/8 inch thick, and even all over. Make sure there are no gaps or holes.

When all the muffin cup are done, put in 400 degree oven for ten minutes. Reduce heat to 350 degrees and bake for 25-30 minutes or until gently browned. Let cool, and then remove from muffin tins using a knife to loosen them. grease a cookie sheet. Place the carrot cups upside down on a cookie sheet and bake for 15-20minutes more until bottoms are lightly brown and cups are crisp.

Fill with stew, soup, ratatouille, mashed potato or a cream cheese appetizer.

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