4 medium carrots, cooked with their skins and seasoned with salt to taste
2 cups of milk
4 tablespoons of chopped onions
2 tablespoons of wheat flour
2 tablespoons of butter or margarine
salt and black pepper to taste
paprika
1 tablespoon of chopped parsley
1/2 cup of diced ham
4 medium carrots, cooked with their skins and seasoned with salt to taste
2 cups of milk
4 tablespoons of chopped onions
2 tablespoons of wheat flour
2 tablespoons of butter or margarine
salt and black pepper to taste
paprika
1 tablespoon of chopped parsley
1/2 cup of diced ham
Cut the carrots in half, lengthwise
Carefully remove the pulp, leaving only a 1/2 cm thick skin
Reserve the pulp
In a pot, pour in the milk, bring to a simmer and let it heat until scalding
Add the onion
Beat the butter or margarine with the flour and add it to the milk mixture
Season to taste
Cook over low heat, stirring constantly, until thickened
Add the ham and reserved carrot pulp, and continue cooking over low heat for about 8 minutes
Add the parsley
Stuff the carrot halves and sprinkle with paprika
Serve immediately, garnished with 8 portions
