Baked bacon carrots with onion baguette

Ingredients for 3 servings:

• 10 carrots, small bunch (350 g)
• vegetable broth
• 4 sprigs of thyme, alternatively dried
• 50 g crème fraîche (or up to 200 g if desired)
• some salt
• some pepper
• 60 g breakfast bacon, sliced ​​very thinly
• 30 g cheese (Gouda), grated, approx.
• ½ baguette(s) or 3 rolls
• some thyme
• 1 tbsp fried onions, possibly homemade
• 40 g butter
• salt, if desired

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

incredibly delicious

For the carrots: Trim the green parts from the carrots (leaving about 1 cm). Cover and simmer the carrots in the vegetable broth for 8-10 minutes. Then remove the carrots from the broth and let them cool. Strip the thyme leaves from the stems. Mix 5 tablespoons of broth (from the cooking process) with the crème fraîche, salt, pepper, and some of the thyme leaves. Halve the bacon slices lengthwise and wrap them around the carrots. Place in a gratin dish and spread the sauce over the bacon. Sprinkle with cheese. Bake in a preheated oven (225°C top/bottom heat or 200°C fan-assisted) for about 15 minutes. Onion Baguette: Mix together the butter, fried onions, and remaining thyme; season with salt if desired. Slice the baguette/slice the rolls in half, brush with the butter mixture, and place on a baking sheet lined with parchment paper. Place in the oven about 5 minutes before the end of the baking time.