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1
Cut the carrot with the peel on into 1.5 cm slices.
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2
Peel the skin and carve off the edges to form the shape of mushroom cap.
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3
Put the carved carrot pieces and the ingredients in a pan and simmer for 15 minutes.
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4
Add the ingredients, and simmer over low heat to reduce the liquid, taking care not to let it burn.
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5
(See.
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6
Peel the potatoes.
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7
Cut one of them in half, and then cut two to three 5 mm thick slices from it.
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8
Chop up the rest of the potato roughly.
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9
Put the chopped up potato parts in a pan with water to cover, and simmer over medium heat until tender (and a toothpick can go through one easily).
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10
Drain off the water.
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11
Dry out the potato pieces in the pan by shaking it over heat.
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12
Mash the potatoes.
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13
Add the ingredients and mix until it's reached a consistency that can be formed into balls.
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14
(Adjust the consistency with vinegar.)
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15
Wrap the reserved potato slices in plastic wrap in one layer and microwave for 1 to 2 minutes.
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16
They're done when they have turned transparent.
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17
Cut out small circles from the potato slices using a cut down straw (about 2 cm long).
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18
Put the cut out circles in water to prevent them from sticking to each other.
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19
Form the mashed potato into balls and top with the carrot caps.
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20
Decorate the caps with the potato circles.
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21
They'll stick well to the moist glazed carrots.
