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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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An unusual side dish, yummy carrot purée topped with a cheesy custard. Ingredients:
1 lb carrot |
300 ml vegetable stock |
1 ounce butter |
2 tablespoons chopped parsley |
1 teaspoon soy sauce |
1 ounce butter |
1 ounce whole wheat flour |
1/4 pint milk |
3 eggs, beaten |
3 ounces grated cheddar cheese |
Directions:
1. Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
2. add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
3. Season the purée and spread in the bottom of a greased oven proof dish.
4. Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
5. Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
6. bake at 180C/350F for 45 mins, the top layer should be just set.
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