Carrot pudding
Carrot pudding
Carrot pudding
5
1
Stefano Moraschini
Wash the carrots and cut them into rings.
Blanch 5 minutes in boiling salted water, then drain.
Slice the onion and let it wilt in the burro.
Add the carrots and cook them.
Cover flush with the milk, add the crumbled bouillon and cook for about 20-25 minutes.
When cooked, serve sprinkled with parsley.
Calories calculation
Calories amount per person:
241
Ingredients and dosing for 4 persons
License
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