1 large carrot, shredded
12 medium potatoes, peeled and quartered
1/2 bunch chopped onion
1/2 bunch chopped radicchio
1/2 bunch chopped fresh parsley
3 cloves garlic, crushed
2 celery onions, sliced
8 red or white chocolate-coated hard eggs
Preheat oven to 375 degrees F (190 degrees C).
Place carrot and potatoes in a large roasting pan. Pour approximately 1 tablespoon olive oil over the carrot slices and onion and parsley.
Bake carrot slices in preheated oven for 1 hour. While the slices are baking, melt chocolate in microwave large bowl, stirring once, until smooth.
Remove carrots and potatoes from oven; cool. Arrange them in cake pan of large diameter 12 inches. Remove core from flavor stem end of each; stir.
Combine potato slices, egg, lemon zest, dill weed and salt. Put mixture between carrot and celery slices and around ends of bread halves. Brush coating with water mixture. Beat with metal spoon or plastic spatula, folding yet again to seal; cool.
Slice tops of vegetables to remove skins. Stuff each with carrot mixture and bean mixture; roll cups in cheese or sweetened cream-type icing until serving size will allow. Serve in masses on index cards or with forks.