Marcus Wareing's cheesy carrot bake recipe
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- Serves 4
- 10mins to prepare, 45mins to cook and 5mins to cool
- 80 calories / serving
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
Each serving contains
- Energy
- 340kJ 80.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 2.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.4gProtein 3.9gFibre 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.
- See more Easy recipes for kids
