← All recipes

🍽️ Oven Carrots with Cardamom, Chili, and Cheese Crust

441 kcal · 30 min · 4 servings

Ingredients

• 300 g carrots
• 2 cardamom pods
• 1 chili pepper
• 2 tbsp olive oil
• 1 tbsp honey
• salt
• pepper (from the mill)
• 100 g Gruyère cheese
• 140 g wheat flour Type 405
• 125 ml milk
• 50 g sour cream
• nutmeg
• 6 eggs (Size M)
• 1 bunch chives

Instructions

1. 1. Wash the carrots under running water.
2. 2. Peel the carrots completely.
3. 3. Slice the carrots into thin rounds.
4. 4. Carefully open the cardamom pods.
5. 5. Remove the small seeds from the pods.
6. 6. Coarsely crush the cardamom seeds in a mortar.
7. 7. Alternatively, place the seeds in a freezer bag and crush them with a rolling pin.
8. 8. Cut the chili pepper in half lengthwise.
9. 9. Remove the seeds from the chili pepper.
10. 10. Rinse the deseeded chili pepper.
11. 11. Finely chop the chili pepper.
12. 12. Heat olive oil in an oven-safe pan.
13. 13. Add the carrot slices to the hot pan.
14. 14. Add the crushed cardamom.
15. 15. Add the chopped chili.
16. 16. Sauté the vegetables briefly.
17. 17. Stir the honey into the carrots.
18. 18. Season the mixture with salt.
19. 19. Season the mixture with freshly ground pepper.
20. 20. Mix all ingredients thoroughly.
21. 21. Coarsely grate the Gruyère cheese.
22. 22. Preheat the oven to 200 degrees Celsius conventional heat.
23. 23. Alternatively, set the oven to 180 degrees Celsius fan-forced.
24. 24. Mix the flour with the milk.
25. 25. Stir the sour cream into the flour-milk mixture.
26. 26. Take two small pinches of salt.
27. 27. Add the salt to the liquid mixture.
28. 28. Grate some fresh nutmeg.
29. 29. Add the grated nutmeg.
30. 30. Stir the mixture until smooth and lump-free.
31. 31. Whisk the eggs in a separate bowl.
32. 32. Stir the whisked eggs loosely into the sour cream mixture.
33. 33. Spread the liquid mixture evenly over the carrots in the pan.
34. 34. Sprinkle the grated Gruyère cheese evenly over the top.
35. 35. Place the pan in the preheated oven.
36. 36. Bake the dish for about 15 to 20 minutes.
37. 37. Remove the dish from the oven when it is golden brown.
38. 38. Wash the chives under cold water.
39. 39. Shake the chives dry.
40. 40. Cut the chives into fine rings.
41. 41. Grab two spatulas.
42. 42. Shred the dish into small pieces using the spatulas.
43. 43. Sprinkle the chive rings over the dish.
44. 44. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 441
• Protein: 22 g · Fett/Fat: 23 g · Carbs: 36 g