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Carrot Cups With Spinach Cream

carrot cups
Photo Credit
Samantha Jones/Vaughn Communications
The Editors
Yield
Makes 12 servings.
Category
Vegetables
Course
Appetizers
Breakfast & Brunches
Lunch
Side Dishes
Credit
Karen Burkett, Colorado Springs, CO
Sources
Old Farmer's Almanac Contests
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We asked our readers to send in their best recipes using carrots, and we got many—including this slightly crunchy carrot cup with smooth spinach cream. 

We were delighted with this fresh take on the vegetable and awarded Carrot Cups With Spinach Cream third prize in our Garden Guide recipe contest.

Cups

Ingredients
4 medium carrots, peeled and coarsely grated
1 egg, lightly whisked
1-1/2 tablespoons all-purpose flour
1 tablespoon butter, melted
pinch of salt
Instructions
  1. Preheat oven to 350°F. Spray a muffin tin with cooking spray. 
  2. Place grated carrots in a cloth towel and squeeze out the liquid. Put carrots into a bowl and add egg, flour, butter, and salt. Stir until well combined. 
  3. Divide the carrot mixture among the 12 sections of the muffin tin, pressing against the sides with a spoon, forming a well in the center. Bake for 15 minutes.

Filling

Ingredients
1/4 cup sour cream
1/4 cup cream cheese, softened
2 cups baby spinach leaves
1 shallot, minced
1 clove garlic, minced
salt, to taste
freshly chopped chives, for garnish
Instructions
  1. Place sour cream, cream cheese, spinach, shallots, and garlic in a food processor or blender and process until combined. Season with salt. 
  2. Place carrot cups on a serving dish, top with spinach cream, and garnish with chives. Serve lukewarm.
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The Old Farmer's Almanac Editors

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