I am not a big fan of carrots, which I use for sautés or as a base for roast recipes or others, but these gorgonzola stuffed carrots really tempt me, and seasoned this way, they make a very tasty side dish.
The carrots are a low-calorie food containing 41 calories per 100 grams, and they are an excellent remedy for gastritis. Thanks to beta-carotene (a pigment also found in pumpkin, yellow peppers, etc., and a precursor of vitamin A), they stimulate the production of melanin and intensify tanning.
On the blog you can find some carrot recipes such as:
SPAGHETTI WITH CARROT AND WALNUT PESTO (very good and all raw)
BAKED CARROTS
GORGONZOLA STUFFED CARROTS
The ASI kitchen
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 carrots (preferably all the same size)
- 3.5 oz gorgonzola
- 2.8 oz ricotta
- to taste walnut kernels
- to taste salt
- to taste pepper
Recipe Preparation for Gorgonzola Stuffed Carrots
After washing and cleaning the carrots by scraping them carefully.
Then I boiled them in boiling water until tender but not too soft!
I drain them and cut them in half and with a small knife, I delicately hollow them out in the central part, forming a hollow without breaking them.
In a bowl, I mix the gorgonzola with the ricotta, seasoning the mixture with salt and pepper.
I lined a baking tray with parchment paper, placed the hollowed carrots, and filled them with the cheese mixture.
With my fingers, I broke the walnut kernels and added them before baking the tray at 392°F for about 10 minutes.
Here is this very appetizing gorgonzola stuffed carrot side ready, which for me can accompany a slice of chicken breast and/or pork loin cooked simply on the grill or in a pan without too much seasoning!
Enjoy your meal!
Annalisa
