Thursday, Dec 20 2007

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Stuffed Baked Carrot

Ingredients

10 thick, juicy, firm carrots
1 tbsp. spring onion greens, finely chopped
1 tbsp. capsicum chopped very finely
1/2 tsp. ginger grated finely
1/2 tsp. garlic grated finely
1 green chilli chopped very finely
1/2 tsp. soya sauce
2 tbsp. grated paneer
2 tbsp. grated mozzarella cheese
2 tbsp. grated processed cheese
salt to taste
pepper to taste
1 tbsp. butter

METHOD:

1. Snip off lower tapered ends of carrots.
2. Snip off tops too.
3. Boil remaining top thick carrots in water for 2 minutes.
4. Keep aside covered for 5 minutes.
5. Remove,drain, and dab carrots dry on a clean kitchen towel.
6. Make 2 lengthwise slits along carrots, such that they for a 'V' shape.
7. Remove wedges, carefully scrape out a hollow all along the carrots.
8. Grate or finely chop all carrot trimmings, wedges, tails, etc.
9. Melt half tbsp. butter in a heavy pan.
10. Add chilli, garlic, ginger, stir for a few seconds.
11. Add chopped carrot, capsicum, spring onion, stirfry till bright and tender.
12. Remove from heat, cool to room temperature.
13. Add paneer, processed cheese, salt, pepper.
14. Mix gently, stuff into hollows of scooped carrots.
15. Press gently but firmly, to keep filling in place.
16. Arrange stuff carrots in a shallow ovenproof casserole.
17. Brush with remaining butter.
18. Sprinkle mozarella cheese, salt and pepper over carrots.
19. Bake in preheated oven at 200^oC till cheese melts.
20. Cut into stumps or serve whole carrots, as desired.

Making time: 30 minutes
Makes:           10 carrots 'rolls'
Shelflife:        Unbaked: refrigerated for 2 days
                       Baked: best fresh