Baked Carrots

1. bring the soup to a boil with sugar and fat.

2. clean the carrots, leaving a little bit of green on the carrots. Clean the scallions and cut them in half diagonally.

3. simmer the carrots in the clear soup at low temperature for ten minutes. Add the white scallion halves after 5 min.

Remove the carrots and the spring onions from the broth and let them cool down a little. Boil the broth to one eighth of a liter.

Wrap the carrots with the spring onions in a slice of cooked ham, then in a slice of cheese and place in an ovenproof dish.

Pour the broth over the carrots. Bake egg-wrapped carrots in heated oven at 250 degrees / gas 5 / convection oven 225 degrees on the 2 rack from the bottom for 10 to 15 min.

Carrots :

Ham :

:cooking time : : 15 min.

:Cost : : 4 #

:Per person : : 420 kCal

:Last change : : Karina Schmidt

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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