500 g of grated carrots, cut into fine strips
2 tablespoons of butter
1 cup of chicken broth
salt and black pepper to taste
125 g of fresh or canned mushrooms, chopped
1 green onion, finely chopped
1 tablespoon of olive oil
3 eggs
3 tablespoons of grated cheddar cheese
2 tablespoons of chopped parsley
Parsley sprigs for garnish
Sauce
1 can of asparagus
1/2 cup of chicken broth
salt and black pepper to taste
500 g of grated carrots, cut into fine strips
2 tablespoons of butter
1 cup of chicken broth
salt and black pepper to taste
125 g of fresh or canned mushrooms, chopped
1 green onion, finely chopped
1 tablespoon of olive oil
3 eggs
3 tablespoons of grated cheddar cheese
2 tablespoons of chopped parsley
Parsley sprigs for garnish
Sauce
1 can of asparagus
1/2 cup of chicken broth
salt and black pepper to taste
In a saucepan, melt the butter, add the carrots, and let them lightly brown
Add the chicken broth and season with salt and black pepper to taste
Cover and simmer for 5 minutes
Remove the lid and continue cooking over moderate heat for 15 minutes
The liquid should have evaporated, but the carrots should not be dry
In a non-stick skillet, heat the olive oil and sauté the mushrooms and green onion
Preheat the oven to hot temperature (200°C)
Place the carrots on a baking sheet and finely chop them
In a bowl, beat the eggs with a fork, add the carrots, mushrooms, cheese, and parsley
Mix delicately
Lightly grease a ring mold with capacity for 1 liter
Spread the carrot mixture into the mold and cover it well with aluminum foil
Place it in a hot water bath
Bake in a bain-marie for 25-30 minutes or until the carrots are firm
Dish over a plate and spread the sauce around
Serve as an appetizer
For the sauce, heat the asparagus in the liquid first
Drain
In a blender, combine the chicken broth, asparagus, salt, and black pepper
Blend well until creamy
Check the seasoning and keep it warm over hot water
Garnish with parsley sprigs
Serves 4-6 portions.
