Carrot Casserole Recipe - Great British Chefs

Side
easy
4
45 minutes

PT45M

Marcus Wareing offers a delicious alternative to roasted or boiled carrots as a veg side dish for a roast or meaty main. This easy oven bake of grated carrots has added flavour from cheddar and coriander.

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Ingredients

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

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Preheat the oven to 180°C/gas mark 4

Place a pan over a medium heat and add the grated carrot and salt. Cook until the liquid given off from the carrot evaporates

225g of carrots, grated
1/2 tsp salt

Add the stock and reduce until dry. Remove the pan from the heat and set aside

50ml of vegetable stock

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

1 tsp olive oil
1/2 onion, finely chopped

Add the chopped onion to the carrot mixture along with the cheese, coriander and egg. Mix well to combine and season with pepper

20g of cheddar, grated
10g of coriander, chopped
1 egg
1 pinch of 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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Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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