← All recipes

🍽️ Creamy Carrot and Cheese Bake

525 kcal · 30 min · 4 servings

Ingredients

• 800 g carrots
• 60 g butter
• 30 g flour
• salt
• 400 ml milk
• pepper (from the mill)
• 0.5 tsp orange zest (untreated)
• nutmeg (freshly grated)
• 80 g grated Gouda
• 80 g grated goat hard cheese
• 40 g white bread crumbs
• 30 g grated almond kernels
• butter (for the dish)
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the carrots thoroughly.
3. 3. Peel the carrots.
4. 4. Halve the carrots lengthwise.
5. 5. Cut the carrot halves into sticks about 4 centimeters long.
6. 6. Melt 2 tablespoons of butter in a small saucepan.
7. 7. Stir the flour into the melted butter.
8. 8. Sauté the butter-flour mixture briefly.
9. 9. Deglaze the mixture with the milk.
10. 10. Whisk vigorously until the sauce is smooth and lump-free.
11. 11. Season the sauce with salt.
12. 12. Season the sauce with pepper.
13. 13. Add the orange zest to the sauce.
14. 14. Add the nutmeg to the sauce.
15. 15. Simmer the sauce for about 5 minutes.
16. 16. Wait until the sauce has thickened.
17. 17. Mix the two types of cheese in a bowl.
18. 18. Remove the sauce from the heat.
19. 19. Stir half of the grated cheese into the warm sauce.
20. 20. Melt the remaining butter in a pan.
21. 21. Toast the breadcrumbs and nuts in the butter until golden brown.
22. 22. Lightly salt the breadcrumbs and nuts.
23. 23. Place the carrots in a greased baking dish.
24. 24. Pour the cheese sauce over the carrots.
25. 25. Sprinkle the bake with the toasted almond crumbs.
26. 26. Distribute the remaining grated cheese evenly on top.
27. 27. Bake the casserole in the preheated oven for 20 to 25 minutes.
28. 28. Sprinkle parsley over the bake before serving.

Nutrition per serving

• kcal: 525
• Protein: 19 g · Fett/Fat: 36 g · Carbs: 32 g