Ingredients
- 1 shallot
- 1 kg carrots
- 10 g butter
- salt, pepper
- 150 g Taleggio (a soft Italian cheese)
Preparation
1. Peel and finely chop the shallot, peel the carrots, and cut them into thin slices.
2. Add butter and shallot to the pot.
3. Heat the pot on the highest level up to the roasting window, switch to a low level, and sauté the shallot.
4. Add the carrots dripping wet and season with salt and pepper. Heat the pot on the highest level up to the vegetable window, switch to a low level, and cook in the vegetable area for about 15 minutes.
5. Distribute the Taleggio over the carrots.
6. Place the pot in the inverted lid, position the Navigenio overhead, switch to high level, and gratinate for about 5 minutes.
Tip
- Gratinated carrots pair perfectly with creamy mashed potatoes or a hearty grain dish like quinoa or bulgur.
This recipe has been tested and approved by AMC.
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