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Jean-Luc

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Carrot and quinoa bake

https://youmiam.com/en/recipe/1331/carrot-and-quinoa-bake/show

Carrot and quinoa bake

Practical Info

Shopping List

Number of Portions

- 4 +

Carrot 700 grams

Coarse salt 1 teaspoon

Milk 200 ml

Butter 60 grams

Nutmeg As much as needed

Salt As much as needed

Pepper As much as needed

Quinoa 100 grams

Hazelnut 1 handful

Parmesan 150 grams

see recipe

Level Meal type

Easy

Main course

311

in season in:

J F M A M J J A S O N D

Prep time

20 min

Cook time

10 min

Rest

0 min

see recipe

Carrot

x 700 grams

Peel, wash and cut the carrots in chunks.

Coarse salt

x 1 teaspoon

In a saucepan, cook the carrots in boiling water with some salt until soft.

Milk

x 200 ml
Butter

x 60 grams
Nutmeg

x As much as needed
Salt

x As much as needed
Pepper

x As much as needed

Drain the carrots and press through a food mill. Add the milk, butter and grated nutmeg. Season to taste.

Quinoa

x 100 grams

Rinse the quinoa until the water runs clear. Cook in a saucepan of boiling salted water for 15 min. Drain and set aside.

Hazelnut

x 1 handful

Toast the hazelnuts, then finely chop.

Scrape the pureed carrot into a baking dish. Top with chopped hazelnuts and cover with the quinoa.

Parmesan

x 150 grams

Sprinkle generously with parmesan cheese. Transfer to the oven and bake at 425°F (gas mark 7) for 10 min ‘till golden.

Profile
Jean-Luc

311

185

From the same chef:

Recommendations:

Belgian endive, pear and gorgonzola gratin

Carrot velouté with apple peel and latte foam

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