Wednesday, February 29, 2012

Carrot Gratin

This one is a nice and easy side dish that is sure to please if you are into this lovely root vegetable. I made it because I was trying to be a little more creative with the contents of my fridge and found myself staring at carrots, a small carton of heavy cream and a block of fresh Parmesan and thought to myself that maybe this would be a tastier version of potatoes gratin. Here is the recipe:

Carrot Gratin

2 Large Carrots (thinly sliced @ about 1/8 inch thick or so)
1/2 Cup Heavy Cream
1/2 Cup Grated Parmesan Cheese
Salt and Pepper to taste

Preheat oven to 350 degrees Fahrenheit.

Start by pouring a little heavy cream at the bottom of a baking dish (a 9 inch x13inch or 12 inch round dish should do), just enough to coat it.

Start arranging your carrot slices side by side to create the first layer, and pour a little more cream as well as some salt, pepper and parmesan. Repeat this process until you have no more carrots making sure to reserve at least a 1/4 of your cheese to sprinkle on top.

Cover with aluminum foil and place in oven. Bake for about 20-25 minutes or until the carrots are tender and the cheese starts to brown.

Serve and enjoy.

No comments:

Post a Comment