CARROT & RICOTTA BAKE
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!
500g carrots cut into 4 cm thickness
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