Tuscan Gilded Carrots
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
- 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
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.
Find it online: https://www.afamilyfeast.com/tuscan-gilded-carrots/
