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Baked carrots

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Ingredients for 3 servings:

  • ½ liter vegetable broth, instant
  • 2 tsp sugar
  • 1 tbsp margarine
  • 9 carrots, peeled
  • 9 slice(s) cooked ham (thin slices)
  • 9 slice(s) butter cheese or Gouda (thin slices)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

wrapped in ham and cheese

Bring the vegetable stock, sugar, and margarine to a boil. Cover and cook the carrots over low heat for about 12 minutes, but they should still be fairly al dente. Then remove them from the stock, let them cool slightly, and reduce the vegetable stock to about 250 ml. Preheat the oven to 200°C (convection oven). First, wrap each carrot in a slice of cooked ham, then in a slice of buttered cheese, and place them side by side in a baking dish. Add the stock and bake the carrots for about 10 minutes. Serve with homemade mashed potatoes and a green salad, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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