Carrot - parsnip bake
This can be easily varied from a completely smooth dish (blending the pre-cooked vegetables to a smooth puree before baking) to a soft version with texture (from finely diced vegetables; described below). If smoothness is an issue, it may help to omit the rosemary and/or ground hazelnuts (although they blend in nicely).
Ingredients
- 400 g carrots, prepared and cut into small cubes
- 400 g parsnips, prepared and cut into small cubes
- 1 tbsp fresh rosemary, finely chopped
- 4 garlic cloves, finely chopped
- 1 stripe of orange zest (unwaxed orange), finely chopped
- 100 g ground hazelnuts
- 150 g Gruyère (or Cheddar, or similar cheese), grated
- 200 g crème fraiche
- 4 eggs
- salt, white pepper
- pinch of mild paprika powder
- generous knob of butter
Method
- Grease a shallow baking dish with butter, set aside. Preheat oven to 200 °C.
- In a saucepan, bring salted water to the boil, add carrot and parsnip cubes and boil for a couple of minutes. Remove from heat, drain, transfer vegetables to baking dish and spread out. Mix finely chopped rosemary, garlic and orange zest. Scatter over vegetables.
- In a bowl, slightly beat the eggs, add crème fraiche, mix well. Add grated cheese, mix well. Season to taste with salt, pepper and paprika. Mix in ground hazelnuts (if used). Pour mixture over vegetables, dot surface with small pieces of butter. Bake for about 45 minutes until golden-brown.