500 g of grated and sliced carrots
2 tablespoons of butter
1 cup of chicken broth
Salt and black pepper to taste
125 g of fresh or canned mushrooms, chopped - 1/2 cup
1 scallion, chopped
1 tablespoon of olive oil
3 eggs
3 tablespoons of grated cheddar cheese, coarse
2 tablespoons of chopped parsley
Fresh parsley for garnish
Sauce
1 can of asparagus
1/2 cup of chicken broth
Salt and black pepper to taste
500 g of grated and sliced carrots
2 tablespoons of butter
1 cup of chicken broth
Salt and black pepper to taste
125 g of fresh or canned mushrooms, chopped - 1/2 cup
1 scallion, chopped
1 tablespoon of olive oil
3 eggs
3 tablespoons of grated cheddar cheese, coarse
2 tablespoons of chopped parsley
Fresh parsley for garnish
Sauce
1 can of asparagus
1/2 cup of chicken broth
Salt and black pepper to taste
In a skillet, melt the butter, add the carrots and cook until slightly caramelized
Add the chicken broth and season with salt and black pepper
Cover
Simmer for 5 minutes
Remove the lid and continue simmering at moderate heat for 15 minutes
Remove when the liquid has evaporated without drying out the carrots
In a non-stick pan, heat the olive oil and sauté the mushrooms and scallion
Preheat the oven to hot (200°C)
Place the carrots on a baking sheet and chop them finely
In a bowl, beat the eggs with a fork, add the carrots, mushrooms, cheese, and parsley
Mix well
Lightly grease a ring mold with capacity for 1 liter
Spread the carrot mixture into the mold and cover with aluminum foil
Place it in a steamer basket with boiling water
Steam for 25 to 30 minutes or until the carrots are firm
Remove from the mold and spread the asparagus sauce around
Serve as an appetizer
For the sauce, heat the asparagus in the liquid
Drain
In a blender, combine the chicken broth, asparagus, and salt and black pepper to taste
Blend until creamy
Check the seasoning and keep warm over hot water
Garnish with fresh parsley
Serves 4 to 6 portions with 162.6 calories each.
