Carrot pudding

Carrot pudding

Carrot 200, rice 20, butter 5, eggs 1/2 pcs., breadcrumbs 10, 10 sour cream, salt 2.
Exit 270. 7 proteins, fats, 10, 37 carbohydrates.; 278 calories.

Carrots are simmered until tender. Boil rice. Carrots and rice wiped, add the eggs, breadcrumbs and oil (3 g) and mix. Put in a lot of oiled saucepan and cook in a steam pot or bake in the ovens. When serving pour sour cream.
It is recommended for pregnant women because it contains a lot of vitamin A (carotene).


2 Comments Add yours

  1. LAC says:

    que bien me gusta saber sobre la alimentación de otros países, interesante mucho éxito en tu blog


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