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Carrot Rolls

Makes 12 servings (24 rolls)

Here’s a simple and appealing way to dress up an everyday vegetable. Potatoes work equally well in this recipe, so try a potato version for a change.

Ingredients

8 cups sliced carrots 2 L
3 cups fresh bread crumbs 750 mL
2 cups shredded Cheddar cheese 500 mL
  Salt, black pepper and ground nutmeg to taste  
2  egg whites 2 
1 cup crushed cornflakes (about 3 cups/750 mL cornflakes) 250 mL
  Fresh parsley sprigs  
  • Preheat oven to 350°F (180°C)
  • Baking sheet, lightly greased

Instructions

Step 1
Steam carrots for about 10 minutes or until soft. Drain and mash well. Add bread crumbs, cheese and seasonings.

Step 2
Beat egg whites until stiff; fold into carrot mixture. Shape mixture into twenty-four 2-inch (5 cm) long rolls. Roll in crushed cornflakes. Place on nonstick or lightly greased baking sheet. Bake in preheated oven for about 20 minutes or until browned. Serve garnished with parsley.

Tips

This recipe makes 24 rolls, a large quantity, but they freeze very well. So make lots and keep them on hand for busy evenings. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 161
10%
Fat / Lipides 6.8 g
Saturated / saturés 4.1 g
+ Trans / trans 0.2 g
Cholesterol / Cholestérol 20 mg
12%
Sodium / Sodium 277 mg
6%
Carbohydrates / Glucides 17.8 g
10%
Fiber / Fibres 2.5 g
Sugars / Sucres 3.7 g
Protein Protéines 7.2 g
133%
Vitamin A / Vitamine A
5%
Vitamin C / Vitamine C
16%
Calcium / Calcium
12%
Iron / Fer
DIETITIAN’S MESSAGE
Kids will love this simple but delicious transformation of the lowly carrot. If you are concerned about fat, look for cheese with 20% M.F. or less. The M.F. represents the milk fat in the cheese. 
 
Contributor
Laura M. Hawthorn
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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