CARROT AND CHEESE TOAST
|Young carrots||5 1⁄2 Pound|
|Grated cheese||1 Cup (16 tbs)|
|Stock||1 Teaspoon (Leveled)|
Clean carrots and slice into ovals.
Simmer in stock until tender, drain and mash.
Return to pan with the butter and vinegar and heat thoroughly.
Add grated cheese and heat until creamy and very hot.
Place mixture on 4 slices of hot buttered toast.