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Smokey's Carrot Gratin

updated

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Ingredients for 2 servings:

  • 600 g carrot(s)
  • 300 g ricotta
  • 2 eggs
  • 4 tbsp cream
  • 150 g cheese (Gruyere), grated
  • 2 clove(s) garlic, squeezed
  • 1 pinch(s) nutmeg, freshly grated
  • 1 tbsp tarragon leaves, dried, coarsely crushed
  • e.g. chili flakes
  • Salt and pepper from the mill
  • some butter for the mold
  • some water or broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

uncomplicated

Peel the carrots and cut into approximately 5 mm thick slices. Cook in a steamer or in the broth until just tender, then drain and let cool. Whisk the ricotta, cream, eggs, and half of the Gruyère cheese well. Then stir in the pepper, grated nutmeg, garlic, tarragon, and chili. Mix the carrots well with the mixture. Pour the mixture into two buttered baking dishes. Sprinkle the remaining Gruyère cheese on top. Bake in an oven preheated to 200°C for about 30 minutes. Serve with a crisp green salad.

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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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