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The three C's of carrot, coriander and cheddar combine beautifully to make this side dish or snack from Marcus Wareing a wonderful winter warmer. Serve with a large roast or simply with some crusty bread

Method
1.
Preheat the oven to 180°C/gas mark 4
2.
Place a pan over a medium heat and add the grated carrot and salt. Cook until the liquid given off from the carrot evaporates
3.
Add the stock and reduce until dry. Remove the pan from the heat and set aside
4.
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
5.
Add the chopped onion to the carrot mixture along with the cheese, coriander and egg. Mix well to combine and season with pepper
VideoVideo: Chop an onion
6.
Place the mixture in a small deep baking dish lined with parchment paper. Smooth over and place in the oven for 15 minutes
Room for a little one
Hand the kids a spatula and let them run it over the mixture in the tray to ensure the surface is smooth
7.
Remove from the oven and allow to cool for 5 minutes. Serve warm
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Ingredients

  • 225g of carrots, grated
  • 1/2 tsp of salt
  • 1/2 onion, finely chopped
  • 20g of cheddar, grated
  • 1 egg
  • 50ml of vegetable stock
  • 10g of coriander, chopped
  • 1 tsp of olive oil
  • 1 pinch of pepper

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Nutrition (per Portion)

Calories

83
4%

Sugars

4g
4%

Fat

4g
6%

Saturates

2g
8%

Salt

841mg
14%
of an adult's guideline daily amount
A cheesy, warming carrot casserole, spiced with coriander. Perfect as either a side dish or main

Carrot casserole recipe Tweaks

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