Carrot Croquettes

Ingredients

2 cups pureed cooked carrots
1 tablespoon Roberts Butter, melted
1 Roberts Egg Yolk, beaten
1/2 teaspoon salt
dash nutmeg
1 cup fine bread crumbs
oil for frying
8 sprigs parsley

Preparation

Combine carrot puree with butter, egg yolk, salt and nutmeg. Divide carrot mixture into 8 portions. Shape each portion into a carrot-shaped cone; roll in bread crumbs and chill 2 hours. Deep-fry in hot oil for 3 to 6 minutes, or until brown. Drain on absorbent paper. Arrange on serving platter, placing parsley sprigs in wide end of "carrots" to resemble carrot tops.

Yield: 4 servings