butter for greasing
1.2 kg/2 1/2 Ib baby carrots
300 ml/ 1/2 pint Béchamel Sauce fsee page 58)
100 g/3 1/2 oz Emmenthal cheese, grated
40 g/1 oz Parmesan cheese, freshly grated
3 eggs, Iightly beaten
salt and pepper.
pinch of freshly grated nutmeg


1.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a tarttin with butter. Steam the carrots for 8-10 minutes until tender.
2.Set 4 or 5 carrots aside and pass the remainder through a food mill. Slice some of the reserved carrots lengthways into strips and arrange in a star shape on the base of the tin.
3.Slice the remaining reserved carrots into rounds and arrange in rows around the sides of the tin.
4.Pour the carrot purée into a pan and set over a low heat to dry out. Remove from the heat, stir in the béchamel sauce, pinch of freshly grated nutmeg Emmenthal, Parmesan, eggs and nutmeg and season with salt and pepper.
5.Pour the mixture into the tart tin without disturbing the garnish. Place in a roasting tin and add boing water to come about halfway up the side. Bake for 45-50 minutes.
6.Leave to stand for 5 minutes, then turn out on to a serving dish.

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