12 medium-sized carrots
3 tablespoons of finely chopped onion
1/3 cup of well-chopped green pepper
2 tablespoons of butter or margarine
1 tablespoon of all-purpose flour
to taste salt and black pepper
1 cup of milk
1 tablespoon of melted butter or margarine
1/2 cup of breadcrumb
12 medium-sized carrots
3 tablespoons of finely chopped onion
1/3 cup of well-chopped green pepper
2 tablespoons of butter or margarine
1 tablespoon of all-purpose flour
to taste salt and black pepper
1 cup of milk
1 tablespoon of melted butter or margarine
1/2 cup of breadcrumb
Peel the carrots and cut them into 2.5 cm pieces
Cook them in boiling water and salt until tender
Drain and mash
Preheat the oven to a moderate temperature (170°C)
Fry the onion and green pepper in 2 tablespoons of butter or margarine until soft, for about 3 minutes
Add the all-purpose flour, salt, and black pepper
Slowly add the milk and cook over low heat, stirring constantly, until you get a smooth paste
Continue cooking until thickened
Add the carrot and mix well
Pour into a 22.5 cm diameter mold, sprinkle with 1 tablespoon of melted butter or margarine mixed with breadcrumb, and bake for about 30-35 minutes, or until golden brown
Serve in 6 to 8 portions.
