Name: Tuscan Gilded Carrots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1½ pounds medium carrots, peeled, trimmed and left whole; 3 eggs; ¼ plus 1/8 cup heavy cream (on measuring cup it is 100 ml); 6 ounces in weight grated Parmesan cheese (about 2 cups); 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh flat leaf Italian parsley; 1 ½ tablespoons dry sherry; 3 tablespoons butter; 1 tablespoon extra virgin olive oil; 1 teaspoon kosher salt

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Tuscan Gilded Carrots

Yield: 6-8 servings 1x

Prep: 15 minsCook: 25 minsTotal: 40 minutes

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Ingredients

1 1/2 pounds medium carrots, peeled, trimmed and left whole
3 eggs
1/4 plus 1/8 cup heavy cream (on measuring cup it is 100 ml)
6 ounces in weight grated Parmesan cheese (about 2 cups)
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh flat leaf Italian parsley
1 1/2 tablespoons dry sherry
3 tablespoons butter
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt

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Instructions

Preheat oven to 400 degrees.
In a medium to large pot filled half full with water, bring to a boil. Plunge in the whole carrots and boil for five minutes. Drain and bring the carrots to a cutting board and cut into ¼ inch slices.
While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
Pour carrots and butter into a medium casserole dish and pour reserved egg mixture over top.
Bake for 20 -25 minutes until golden brown on top.

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