4 carrots, sliced
2 teaspoons vegetable oil
1 pound Swiss cheese
4 cloves garlic, minced
1 egg
4 stalks celery, chopped
1 teaspoon salt, or to taste
1 1/2 cups ketchup
1 pinch ground black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 1/2 teaspoons dried basil
1 pound Italian sausage, cut into 1 inch pieces
Bring a large pot of water to a boil. Add carrots and cook until tender but not crisp, about 15 minutes. Drain, leaving a large surface area.
Place roasted bean mix in a large bowl. Place carrot slices in each. Top with cheese and turn to coat with milk. Cover, leaving a rim around the carrot. Roll carrot into 1 inch rounds and scatter with garlic oil and tomato paste. To serve, add celery, salt, tomato paste and basil and pepper to taste. Toss it all thoroughly with Worcestershire sauce and lemon juice, and serve all together.
Arrange carrots in a single layer in a large roasting pan. Place onion slices on the top, top with celery, salt, tomato paste, and basil and pepper. Place one carrot round on each of 4 angel rings. Cover roasting pan with aluminum foil and place in fridge.
Bring a large pot of water to a boil. Add carrots and turn to coat well. Stir in celery, salt, tomato paste, basil and pepper. Put a large spoonful of the sweet cream mixture onto each carrot ring.
Bake in preheated oven for 45 minutes. Remove from heat and stir radically in remaining cream mixture.
Coat with cooking spray before removing foil. Spread cream mixture onto carrot strips, stuffing them all at once with the skillet oil. Place on rack in individual serving dishes.
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