Cheesy Carrot Ring
|Young carrots||2 Pound, finely chopped|
|Freshly ground black pepper||To Taste|
|Chicken stock/Vegetable stock||1 Cup (16 tbs)|
|Button mushrooms||1⁄4 Pound, chopped|
|Olive oil||1 Teaspoon|
|Eggs||2 , beaten|
|Grated edam cheese||1⁄4 Cup (4 tbs)|
|Chopped fresh dill||1 Teaspoon|
Heat the butter in a pan, add the carrots and brown lightly.
Add pepper and stock, cover the pan and simmer for 30 minutes.
Saute the mushrooms in olive oil for 3 minutes, then drain.
Preheat oven to 400°F.
Combine carrots and mushrooms in a bowl, with eggs, cheese and dill.
Grease a ring mold and line with wax paper.
Spoon the mixture into the mold and press down firmly.
Cover with foil and place in a baking dish with 1 inch of water.
Bake for 20 minutes, reduce heat to 350°F and bake for a further 20 minutes.
Allow to stand for 10 minutes before turning out onto a serving dish.