Starter Recipes > Carrot-stuffed Onions

This recipe is part of the April 2006 Recipes Menu

Starter - Carrot Stuffed Onions
Main Course - Pork with Prunes and Sage
Dessert - Rimside Tin

How to make carrot-stuffed onions:
A hot vegetarian starter which should appeal to both vegetarians and non-vegetarians.


4 large onions
4 large carrots
1 tablespoon butter
seasoning to taste
1 1/4 cups white sauce
1 1/2 cups fresh soft bread crumbs
(see measure conversions for more information)


- Boil the onions until tender and scoop out the centres carefully.
- Cook the carrots and cut into small pieces.
- Dip into melted butter, season to taste, and mix them with the scraped out onion pieces.
- Put the whole onions into a buttered ovenproof dish, fill with the mixture of carrots and onions, and pour on the white sauce.
- Sprinkle with the breadcrumbs and dot with a few bits of butter.
- Cook in a moderate oven 350oF/180oc/gas mark 4 for 25 minutes, until the breadcrumbs are just brown.
- Serve very hot.