• sandrabrandalise


COOKBOOK: Delicious - Magazine Aug 2016

I was in such a hurry on the day that I only snapped one photo (and it’s not a really good one, sorry!)

Carrots are a good source of vitamin K , potassium and antioxidants, and they are cheap to buy all year round.

Serve this bake with a large spoon, it has a soft texture.

I served it as a side dish and the family loved it! Even Mat went for seconds and he’s never really keen on carrots!



Serves 4

500g carrots cut into 4 cm thickness

Olive oil

Salt & pepper

2 large onion, chopped roughly

2 garlic cloves, chopped roughly

1 egg, lightly beaten

250g fresh ricotta

1 cup parmesan cheese

1 cup plain flour

2 tablespoons lemon rind

Heat one tablespoon of oil in a frying pan. Add the carrots and fry until cooked through and caramelised (golden in colour). Add salt & pepper. Set aside.

Add a tablespoon of olive oil, fry the onion and garlic until golden in colour.

Add carrots, garlic and onion to a processor and blend until just smooth. Place mixture in a deep bowl. Add ricotta to the mixture and combine well. In batches, add egg , parmesan cheese and plain flour. Mix well.

Pre heat the oven to 180C

Place mixture in a oven dish and sprinkle with some parmesan, lemon rind and a tablespoon of breadcrumbs.

Bake for 15-20mins or until golden in colour.

Note: soft texture, serve with large spoon

26 views0 comments

Recent Posts

See All