2
tazas de mezcla para puré de papa deshidratadas Betty Crocker® Potato Buds®
1
huevo, batido
4
oz de queso Cheddar blanco, cortado en cubos de 1/2 pulgada (1 taza)
3
tazas de zanahorias pequeñas (baby carrots)
1/4
de taza de mantequilla o margarina
1/4
taza de agua
1/4
taza de azúcar
1/4
de taza de azúcar morena
1
cucharada de perejil, finamente picado
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Instrucciones
1
Precalienta el horno a 350°F. Engrasa con mantequilla un molde de 9 tazas en forma de rosca o corona y a continuación espolvorea el pan molido sobre la mantequilla en todo el molde. Haz el puré de papa como lo indican las instrucciones al reverso del paquete: en un recipiente hondo grande coloca las 2 2/3 tazas de agua, 1/4 taza de mantequilla, la sal, la leche y la mezcla para puré de papas. Agrega el huevo y el queso hasta que estén bien mezclados. Coloca el puré preparado, presionandolo en el molde de rosca.
2
Hornea de 20 a 25 minutos o hasta que la parte superior del puré se vea dorado claro.
3
Mientras, en una olla de 2 cuartos de galón calienta las zanahorias, 1/4 de taza de mantequilla, 1/4 de taza de agua y las azucares a fuego medio alto revolviendo ocasionalmente hasta que la mantequilla se derrita. Reduce el fuego a medio, cubre y deja cocinar de 8 a 10 minutos, revolviendo ocasionalmente, hasta que las zanahorias estén suaves sin que se sobrecosan. Destapa la olla. Aumenta el fuego a medio alto. Cuece durante 3 a 5 minutos más, revolviendo ocasionalmente, hasta que el liquido se espese y las zanahorias se hayan glaseado.
4
Voltea el molde de papa a un platón redondo. Vacía con cuidado las zanahorias en el centro de la rosca. Decora con el perejil.
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