Stuffed Carrots

Name: Stuffed Carrots
Yield: 6
Ingredients: 6 large carrots, peeled and cooked; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup milk; 2 egg yolks; 2 tablespoons grated cheddar cheese; salt and pepper to taste; ketchup; grated cheddar cheese

1
6 large carrots, peeled and cooked
2
1 tablespoon butter
3
1 tablespoon all-purpose flour
4
1 cup milk
5
2 egg yolks
6
2 tablespoons grated cheddar cheese
7
salt and pepper to taste
8
ketchup
9
grated cheddar cheese

Ingredients

1
6 large carrots, peeled and cooked
2
1 tablespoon butter
3
1 tablespoon all-purpose flour
4
1 cup milk
5
2 egg yolks
6
2 tablespoons grated cheddar cheese
7
salt and pepper to taste
8
ketchup
9
grated cheddar cheese

Directions

1
Let the carrots cool down
2
Remove the centers of the carrots using a coffee spoon
3
Reserve the carrot pulp for use in a salad or soup
4
Melt the butter, add flour, mix well, and then add milk, stirring constantly over medium heat until the mixture thickens
5
Add the egg yolks
6
Mix well and remove from heat
7
Add the cheese, salt, and pepper to taste
8
Let it cool down well
9
Arrange the carrots on a baking sheet
10
Fill the cavities with the mixture
11
Place a little ketchup over each carrot and sprinkle with grated cheddar cheese
12
Bake in a hot oven until they're done
13
Serve 6 portions.