|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Cheesy carrot bake

by
Marcus Wareing
Cheesy carrot bake

PT45M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

print recipe
shopping List

Method

print 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
  • 50ml of vegetable stock
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
  • 1 tsp olive oil
  • 1/2 onion, finely chopped
5
Add the chopped onion to the carrot mixture along with the cheese, coriander and egg. Mix well to combine and season with pepper
6
Place the mixture in a small deep baking dish lined with parchment paper. Smooth over and place in the oven for 15 minutes
7
Remove from the oven and allow to cool for 5 minutes. Serve warm
Share recipe
Marcus Wareing
Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

NAVIGATE

Home > Recipes > Carrot

© Great British Chefs 2021