Carrot and Courgette Bake
Carrot and Courgette Bake Serves 3-4 Ingredients: • • • • • • • • • •
4 medium carrots 3-4 medium courgettes A knob of butter A pinch of nutmeg 2 tbsp olive oil 3 eggs 1/2 pint of milk 2 tsp dried tarragon Grated parmesan Salt & pepper
Slice the carrots & boil until tender, then drain & puree with the butter & nutmeg. Slice the courgettes and fry gently in the olive oil until soft. Butter a large baking dish. Spoon the carrot puree into the bottom of the dish, and level the surface. Add a second layer of courgette over the carrot puree. Beat together the milk and eggs, season to taste. Sprinkle the dried tarragon over the vegetables, and then pour in the milk and egg mixture. Do this slowly so the layers underneath are not disturbed. Top with freshly grated parmesan. Bake in the oven at 180C/Gas mark 4 until set.
4 medium carrots 3-4 medium courgettes A knob of butter A pinch of nutmeg 2 tbsp olive oil 3 eggs 1/2 pint of milk 2 tsp dried tarragon Grated parmesan Salt & pepper
Slice the carrots & boil until tender, then drain & puree with the butter & nutmeg. Slice the courgettes and fry gently in the olive oil until soft. Butter a large baking dish. Spoon the carrot puree into the bottom of the dish, and level the surface. Add a second layer of courgette over the carrot puree. Beat together the milk and eggs, season to taste. Sprinkle the dried tarragon over the vegetables, and then pour in the milk and egg mixture. Do this slowly so the layers underneath are not disturbed. Top with freshly grated parmesan. Bake in the oven at 180C/Gas mark 4 until set.
