Cheesy Carrot Bake

Again one of those dishes that seem a bit weird, but interesting, and really tasty when you try it. A cheesy bake is a completely different way of serving carrots than the normal boiled carrots or carrot salad. It tastes like carrot, but not overwhelmingly, and isn´t too sweet either. The cheese gives it a lovely savouriness. You could use a different herb (coriander, thyme) as variation.

Cheesy Carrot Bake (serves 4)
Adapted from Great British Chefs

225 g carrots, grated
1/2 tsp salt
1 small onion, finely chopped
20 g cheddar, grated (or gouda, or parmesan)
1 egg
50 ml vegetable stock
few sprigs of flat-leaf parsley, chopped
1 tsp olive oil
pepper

Preheat the oven to 180C.
Place a pan over a medium heat and add the grated carrot and salt. Cook until the liquid given off from the carrot evaporates. Add the stock and reduce until dry. Remove the pan from the heat and set aside.
Place a separate pan over a low-medium heat and add oil. Once the oil is hot, sweat the onions until soft but not coloured. Add the chopped onion to the carrot mixture along with the cheese, coriander and egg. Mix well to combine and season with pepper.
Place the mixture in a small deep baking dish lined with parchment paper. Smooth over and place in the oven for 15 minutes. Remove from the oven and allow to cool for 5 minutes. Serve warm.

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