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Marcus Wareing's cheesy carrot bake recipe
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The flavours of carrot, coriander and cheddar light up this wondrous side dish from Marcus Wareing. Serve with a roast dinner or, if catering for small children, as a snack. See method
Ingredients
- 225g (7 1/2oz) carrots, grated
- 1/2 tsp salt
- 50ml (2fl oz) vegetable stock
- ½ onion, finely chopped
- 20g (3/4oz) cheddar, grated
- 1 egg
- 10g (1/2oz) coriander
- 1 tsp oil
- 1 pinch pepper
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
340kj
80kcal
4%
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Fat
5g
7%
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Saturates
2g
10%
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Sugars
5g
6%
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Salt
2.9g
48%
of the reference intake
Carbohydrate 6.4g
Protein 3.9g
Fibre 2.1g
Method
- Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
- Place a pan on a medium heat and add the salt and grated carrot. Cook out until the liquid evaporates.
- Then, pour in the vegetable stock and cook until the stock evaporates. Take the pan off the heat and keep to one side.
- Get another pan and place that over a low-medium heat, adding the olive oil. Add the onions and sweat the until soft but not coloured.
- Combine the onions with the carrot mixture as well as coriander, cheese and egg. Mix well and season with pepper.
- Place the mixture in a baking tray (preferably rectangular-shaped and approximately 10cm x 15cm x 3cm) lined with parchment paper. Hand the kids a spatula and let them run it over the mixture in the tray to ensure the surface is smooth, then cook in the oven for 15 minutes.
- Take out of the oven, allow to cool for 5 minutes and serve immediately.
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