Karotenia (Greek Carrot Truffles)
- Ready In:
- 1hr 25mins
- Ingredients:
- 5
- Yields:
-
36 truffles
ingredients
- 1 lb generous medium carrot, peeled
- 1 cup superfine sugar (caster)
- 1 large lemon, finely grated zest of
- 1 teaspoon vanilla extract
- 2 1⁄3 - 3 2⁄3 cups dried unsweetened coconut
directions
- Parboil the whole carrots for about 20 minutes, then remove from heat, drain, let cool, and grate them coarsely.
- Combine the grated carrots, sugar and lemon zest in a saucepan. Cook over medium heat, stirring frequently, for 20 minutes.
- Remove from the heat and allow to cool slightly. Add the vanilla and half the coconut. Mix well. Allow mixture to cool completely, then chill in refrigerator for 30 minutes.
- After chilling, try to roll a bit of the mixture into a ball. If the ball doesn't hold it's shape, add more coconut until mixture will hold it's shape once rolled.
- Roll mixture into about 36 truffles, then place rolled truffles in petit four cases.
- Store truffles in an airtight container in the fridge until ready to serve.
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RECIPE SUBMITTED BY
Muffin Goddess
Norwood, 0
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