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Carrot pie Rating average       PreviewIngredientsPreparation
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0 0 Easy 201 Kcal Recipe card 60 Minutes

This carrot pie is perfect for spring served with cheese fondue (see recipe to be made with VENTO)!

Chef Luca Daniele
Ingredients for 6 persons
  • 4 nr Egg
  • 500 gr Carrots
  • 5 gr Salt
  • 5 gr Pepper
  • 5 gr Nutmeg
  • 50 gr Parmesan Cheese
  • 150 gr Cream
Preparation for 6 persons step
1
Cut the carrots in pieces and boil them in salted water for about 10 minutes.
Meanwhile prepare 12 buttered aluminum molds (capacity 120 ml).

Turn on the oven and bring it to 145°C with a pan containing water to be placed in the oven to create a humid environment.
WARNING! A cloud of steam will come out opening the oven!

Remove the carrots from the water, immerse them in cold water and drain.

Put the pieces of Parmesan cheese into Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend for 30 seconds at speed 60
Now press STOP to end the blending.
step
3
Add to the grated parmesan cheese into Vento jar:
Carrots: 500 gr (17,5 Oz)
Egg: 4 nr
Nutmeg: 5 gr (0,175 Oz)
Salt: 5 gr (0,175 Oz)
Pepper: 5 gr (0,175 Oz)
Cream: 150 gr (5,25 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento has to blend for 90 seconds at speed 60
Now press STOP to end the blending.
step
5
Fill the molds with the preparation for 3/4 of the maximum capacity (about 100 ml).

Place the molds on a baking sheet and bake for 25/30 minutes without opening the oven until cooked.

Remove from the oven and let it cool. Meanwhile prepare the fondue (see recipe Cheese fondue) and serve together!

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