A side dish good for all seasons that we can pair with fish and meat dishes, this baked carrot and cheese terrine.
It’s an idea that can be made with many other vegetables such as leeks, pumpkin, sweet potatoes, clearly changing the cooking times depending on the variety of vegetables!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BAKED CARROT AND CHEESE TERRINE RECIPE
- 15 carrots
- 5.3 oz Grated Grana Padano (or grated Parmesan)
- to taste rosemary
- to taste sage
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for BAKED CARROT AND CHEESE TERRINE RECIPE
- Terrines
- Parchment paper
- Peeler
FOR THE PREPARATION OF THE BAKED CARROT AND CHEESE TERRINE RECIPE
with a peeler, I remove the outer part of the carrots and slice them into sticks about 2 inches long.
I cut each piece in half and arrange them in a terrine.
I pour a little EVO oil, some salt, pepper, and a few sprigs of rosemary and then arrange the carrots in a single layer on a baking sheet lined with parchment paper and bake for 20 minutes at 350°F.
In the meantime, in a baking dish, I make a layer of grated cheese and when the baby carrots are cooked, I arrange them neatly over the cheese and after adding a little more Grana/Parmesan, I make a second layer of carrots.
I sprinkle with the remaining Grana/Parmesan, adjust salt and pepper, and add a few aromatic leaves.
All that’s left is to bake again at 400°F for another 20 minutes or depending on the characteristics of our home oven.
Here is a simple and appetizing side dish with carrots, good to accompany both meat and fish dishes!
Enjoy your meal!
Annalisa
