Ingredients:
1
kg/2 lb carrots
1 tsp. salt
2 onions
6 tbsp. oil
4 tbsp. chopped parsley
75 gm/3 oz butter.
Method:
Scrape the carrots and cut in four lengthwise, then
cut each quarter in 5 cm (2 inch) long strips. Sprinkle
with salt; peel and slice the onions. Heat the oil
in a pan and fry the onions until they become transparent,
then add the carrots together with 6 tbsp. of water.
Cover with a lid and cook over moderate heat for 30-35
minutes, until the carrots are just tender. Using
a slotted draining spoon, place in a serving dish
and dot with butter. Sprinkle with parsley and serve
with meatballs or beef casserole.
Serves 4 |
|
Ingredients:
10 stale white bread rolls
1 tsp. salt
350 ml/ 1/2 pint lukewarm milk
0.75 kg/1 1/2 lb mushrooms
2 onions
100 gm/4 oz butter
4 tbsp. chopped parsley
1 tsp. pepper
3 eggs
6 tbsp. double cream
Garnish
Chopped parsley
Method:
Slice the bread rolls very thinly and sprinkle with
salt. Pour over the lukewarm milk and leave to soak
for 15 minutes. Slice the mushrooms; peel and finely
dice the onions. Heat 50 gm (2 oz) of butter in
a pan and sauté the diced onions until softened.
Mix the onions, 1/2 teaspoon of the pepper, the
parsley and eggs into the softened bread. Bring
a large pan of salted water to the boil. With wet
hands, form the bread mixture into dumplings, the
size of an apple; simmer for 15 minutes. Meanwhile,
heat the rest of the butter and sauté the
mushrooms for 10 minutes. Stir in the cream and
pepper. Garnish with chopped parsley and serve with
the dumplings.
Serves 4 |
....
