Carrot Filling

Начинка из моркови

Preparation info
  • Filling for

    4 Dozen

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About


  • 6 medium carrots, scraped
  • 8 tablespoons butter
  • 1 scallion, finely chopped


Boil the carrots in salted water until tender, then chop finely. Sauté them for 5 minutes in the butter, along with the scallion and the breadcrumbs. Remove from the heat and stir in the remaining ingredients, mixing well. Let cool slightly before using.