Carrots on Parade Recipe
My Version 2.0 inspired and adapted from the version found in the Kellar Family Cookbook. It's an easy and delicious side dish that's fit for your holiday table.
Equipment
- 1 7.5x6 inch; baking dish These Bakers are Great!
Ingredients
- 3 large carrots peeled and roughly diced into 1 inch chunks
- 1 cup grated gruyere or Toma cheese
- 1 large egg
- ⅓ cup créme fraîche
- 1 cup bread crumbs brioche, sourdough, French, are good options
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ cup chopped fresh herbs parsley, thyme, chives
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously grease a 7x6” (or half-quart capacity) baking dish with butter or olive oil. Set to the side.
- Bring a large saucepan of water to boil. Add the diced carrots and boil until just fork tender, about 7 minutes. Drain and add the carrots to a large mixing bowl. Using a fork or potato masher, lightly mash the carrots. They should still hold a bit of their structure and not completely mash like potatoes.
- To the same bowl, add the egg, breadcrumbs, grated cheese, seasonings, and chopped fresh herbs. Stir to combine.
- Pour in the mixture and bake for 30 to 40 minutes until edges are golden brown and center of casserole is set.