Vegetable paste of carrots

1 kg carrots

500 g onions

150 g vegetable oil

3-4 cloves of garlic

2 Art. l. tomato paste

pepper

salt

Prepare vegetables.

In an enamel saucepan put tomato puree, a little dilute it with water to the consistency of sour cream as, add finely chopped onion, about half of the oil, salt and simmer until tender onions.

Carrots rubbed on a coarse grater and fry in the remaining oil with a small amount of water until tender, then combine with tomato-onion mass, put in the oven to extinguish, simmer until tender.

Continue to prepare vegetable paste of carrots dressed with garlic and pepper, mashed with salt, bay leaf, stir well, left to cool.

Then the eggs spread out on the banks tie cellophane and put into cold storage period - a few months.