Wednesday, November 25, 2015

This week's Recipe: Carrot and Cashew Nut Gratin

Carrot and Cashew Nut Gratin
750g thickly sliced peeled carrots - 100g raw cashew nuts - 2 T dried breadcrumbs - 100g fromage frais or mascarpone cheese - salt and freshly ground black pepper

Cook the carrots in boiling water until soft. Meanwhile, roast the cashew nuts till golden, either in the oven or in a dry frying pan over a low heat. Take a tablespoon of the nuts, crush them coarsely and mix with the breadcrumbs. Drain the carrots and put into a food processor with the fromage frais and blend till smooth. Stir the whole nuts into the mixture and season well. Spoon into an ovenproof dish. Sprinkle with the nut and breadcrumb mix and place under the grill till golden. Serve with green vegetables or a salad. Great with a dry viognier or a crisp Chenin Blanc.
© John & Lynne Ford, Adamastor & Bacchus 2015
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