Carrot Parmesan is a variant of the classic Parmesan, known for its soft and creamy texture, achieved by layering carrots with mozzarella, which makes it gooey, and Parmesan, which adds a more intense note and a golden crust on top after baking.
The contrast between the sweetness of the carrots and the savory flavor of the cheese makes this Parmesan truly appetizing.
It is a versatile dish, suitable both as a main course and as a side dish. It can be served hot right out of the oven, with the mozzarella still gooey, or at room temperature, when the flavors further blend, offering a more compact but equally tasty consistency.
It is easy to prepare and does not require special techniques. It’s a great choice for those who want to experiment with a new, genuine, and flavorful recipe without having to tackle complex procedures.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing carrot parmesan
- 1.75 lbs carrots
- 4 tbsp extra virgin olive oil
- 2/3 cup milk
- 1 pinch nutmeg
- to taste fine salt
- 2.1 oz grated Parmesan
- 3.5 oz shredded mozzarella
- 1 sprig parsley
Tools
- 1 Pan
- 1 Mandoline
- 1 Wooden spoon
- 1 Baking dish
- 1 Vegetable peeler
Steps for preparing carrot parmesan
To prepare the delicious carrot parmesan WATCH THE RECIPE VIDEO
Peel the carrots with a vegetable peeler and wash them thoroughly under running water.
Slice them into not-too-thin rounds with a mandoline.
Grease a pan with oil, heat it, and add the carrots. Cook for 5 minutes, stirring gently.
Then add the milk, salt, and nutmeg, and let it cook over low heat, stirring occasionally, with the lid on for about 10 minutes. During the last 2 minutes, remove the lid and finish cooking, ensuring they do not fall apart. They should be crisp and not mushy.
Take a baking dish and arrange half of the carrots, topping with a layer of grated Parmesan and shredded mozzarella. Add another layer with the remaining carrots and garnish with more grated Parmesan. Pour the leftover cooking juices from the pan. Bake in a static oven at 392°F for 10 minutes, until golden, or in an air fryer at 392°F for 5 minutes.
Sprinkle with freshly chopped parsley and serve hot to enjoy them gooey.
And enjoy from Barbara!
Tips and Storage
Use organic and fresh carrots.
Store the carrot parmesan in the fridge in an airtight container for two days. Before consuming, I recommend heating it in the oven at 320°F for 5 minutes.
You can also freeze it, always stored in an airtight container, for two to three months.
Once thawed, heat it in the oven again.
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FAQ (Questions and Answers)
Can it be made without cheese?
Yes, you can replace the cheese with vegetable béchamel, cashew cream, or breadcrumbs for a vegan version.
Which cheeses are most suitable?
Mozzarella for a gooey effect, scamorza for a stronger taste, pecorino for a bolder flavor
