Baked carrots

Ingredients for 1 servings:

• 250 g carrot(s), cleaned
• 400 ml vegetable broth, strong
• 1 ½ tbsp, heaped crème fraîche
• 1 tbsp, heaped parsley, chopped, optional
• Salt and pepper, freshly ground
• 50 g Gouda, grated
• n. B. Pul Biber

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple and vegetarian

Cut the peeled carrots into thin slices. Halve or quarter larger carrots lengthwise if necessary. Cook in the broth for 5-6 minutes, drain, let cool slightly, and dry lightly with a cloth (you can save the broth for later use). Mix the dried carrots with the crème fraîche and season with salt and pepper. Stir in the parsley, if desired. Transfer to a baking dish and top with the grated cheese. Optionally, sprinkle with a little Pul Biber. Preheat oven to 180°C (top/bottom heat) and bake the carrots for 20 minutes, until they begin to turn light brown. Serve with some jacket potatoes or country bread.