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🥕 Creamy Chestnut Carrot Gratin

380 kcal · 55 min · 4 servings

Ingredients

• 600 g Carrots
• 200 g Sweet chestnut puree
• 250 ml Heavy cream
• 40 g Parmesan (grated)
• 2 Zehen Garlic
• 20 g Butter
• 1 Prise Nutmeg
• 2 g Salt and pepper

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Slice the carrots into very thin rounds (ideally using a vegetable peeler or mandoline).
2. 2. Grease a baking dish (approx. 20x30 cm). Arrange the carrot slices tightly overlapping in the dish.
3. 3. Press the garlic and mix it with the cream, chestnut puree, parmesan, nutmeg, salt, and pepper.
4. 4. Pour the cream mixture evenly over the carrots. Gently press the slices so they are submerged.
5. 5. Cover the dish with aluminum foil and bake for 30 minutes.
6. 6. Remove the foil and bake for another 15 to 20 minutes until the top is golden brown and the carrots are tender.
7. 7. Let the gratin rest for 5 minutes before serving.

Nutrition per serving

• kcal: 380
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 38 g