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Tuscan Gilded Carrots - A Family Feast

Tuscan Gilded Carrots

Yield: 6-8 servings 1x
Prep: 15 minsCook: 25 minsTotal: 40 minutes


  • 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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
  4. Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
  5. Pour carrots and butter into a medium casserole dish and pour reserved egg mixture over top.
  6. Bake for 20 -25 minutes until golden brown on top.

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