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Marcus Wareing's cheesy carrot bake recipe

26 ratings

The flavours of carrot, coriander and cheddar light up this wondrous side dish from Marcus Wareing. Serve with a roast dinner or, if catering for small children, as a snack. See method

Serves 4
10mins to prepare, 45mins to cook and 5mins to cool
80 calories / serving
Vegetarian

Ingredients

225g (7 1/2oz) carrots, grated
1/2 tsp salt
50ml (2fl oz) vegetable stock
½ onion, finely chopped
20g (3/4oz) cheddar, grated
1 egg
10g (1/2oz) coriander
1 tsp oil
1 pinch pepper

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
340kj
80kcal 4%
Fat
5g 7%
Saturates
2g 10%
Sugars
5g 6%
Salt
2.9g 48%

of the reference intake
Carbohydrate 6.4g Protein 3.9g Fibre 2.1g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
Place a pan on a medium heat and add the salt and grated carrot. Cook out until the liquid evaporates.
Then, pour in the vegetable stock and cook until the stock evaporates. Take the pan off the heat and keep to one side.
Get another pan and place that over a low-medium heat, adding the olive oil. Add the onions and sweat the until soft but not coloured.
Combine the onions with the carrot mixture as well as coriander, cheese and egg. Mix well and season with pepper.
Place the mixture in a baking tray (preferably rectangular-shaped and approximately 10cm x 15cm x 3cm) lined with parchment paper. Hand the kids a spatula and let them run it over the mixture in the tray to ensure the surface is smooth, then cook in the oven for 15 minutes.
Take out of the oven, allow to cool for 5 minutes and serve immediately.

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