Carrot gratin with goat cheese and cashew cream

Ingredients for 4 servings:

• 1 kg carrot(s), preferably large
• 70 g cashew nuts
• 1 roll(s) of goat cheese
• 150 g diced ham
• 2 tbsp agave syrup, or honey
• 1 tbsp, leveled ginger powder
• ½ handful of thyme
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 5 minutes

Low carb and delicious

Soak the cashew nuts in water overnight. The next day, drain the water, rinse and blend with 125 ml of water to make a sauce. Season with salt, pepper and nutmeg, add the thyme leaves and set aside. Preheat the oven to 160 degrees Celsius (fan setting). Peel the carrots and cut them into wafer-thin strips using a vegetable peeler. Then place them in a casserole dish. Mix in the ham cubes. Mix the agave syrup or honey with the ginger powder and drizzle over the carrot and ham cube mixture. Pour the cashew cream over the casserole. Finally, cut the goat cheese roll into thin pieces and place on the casserole. Bake at 160 degrees Celsius (320 degrees Fahrenheit) for around 45 minutes. It also tastes delicious without the ham cubes and is then vegetarian.