Carrot and Cashew Nut Gratin
750g thickly sliced peeled carrots - 100g
raw cashew nuts - 2 T dried breadcrumbs - 100g fromage frais or mascarpone
cheese - salt and freshly ground black pepper
Cook the carrots in boiling water until soft.
Meanwhile, roast the cashew nuts till golden, either in the oven or in a dry
frying pan over a low heat. Take a tablespoon of the nuts, crush them coarsely
and mix with the breadcrumbs. Drain the carrots and put into a food processor
with the fromage frais and blend till smooth. Stir the whole nuts into the
mixture and season well. Spoon into an ovenproof dish. Sprinkle with the nut
and breadcrumb mix and place under the grill till golden. Serve with green
vegetables or a salad. Great with a dry viognier or a crisp Chenin Blanc.
© John & Lynne Ford, Adamastor
& Bacchus 2015
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