Carrot and Cheese Bake
- 6 large carrots, sliced
- ½ cup white wine
- ½ cup vegetable stock
- 2 spring onions, sliced
- 2 tblspns lemon or lime juice
- 1 tspn grated lemon or lime rind
- 3 eggs, lightly beaten
- 125g grated Gruyere or Gouda cheese
- ½ cup parsley, chopped finely
Place carrots, white wine, vegetable stock, spring onions, lemon or lime juice and
rind into a sauce pan. Bring slowly to the boil. Reduce to simmer and cook until
the carrots are tender.
Put carrot mixture in a bowl. Add eggs, cheese and parsley. Combine well.
Pour carrot mixture into a well-greased 20cm springform tin. Bake at 180degC for 20-25 minutes or until the bake has set.
Remove from oven. Allow to cool slightly before turning out. Release base from
tin. Cut into wedges and serve.