I did this Carrot
Gratin but didn't like eating it. I
am posting about it because it might be to your taste. For me it's an acquired taste.
Ingredients
Shredded carrot – mine was raw – might have been better
cooked
White pasta sauce/cream/Dijon mustard/Salt pepper
Grated Parmesan cheese
Breadcrumbs
Butter
Method
Put your shredded carrot into an ovenproof dish. Pour your seasoned pasta sauce mustard mix
over it.
Put a layer of grated parmesan over it and then a layer
of breadcrumbs.
Finish with some knobs of butter. Bake in a moderate oven for at least half an
hour.
I love carrots, raw or cooked. This sounds interesting.
ReplyDeleteWhere did you get the recipe Carole? It does sound as though the carrot would be better cooked.
ReplyDeleteI love carrots too -- this sounds like a recipe to play with. I wonder if carrots sliced thin on the diagonal and then blanched would have worked better.
ReplyDeleteI'm glad you posted it. You are correct, some folks may like this one.
ReplyDelete