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recipes 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)!
- • 500 gr Carrots
- • 150 gr Cream
- • 50 gr Parmesan Cheese
- • 4 nr Egg
- • 5 gr Salt
- • 5 gr Pepper
- • 5 gr Nutmeg
Meanwhile prepare 12 buttered aluminum molds (capacity 120 ml).
Turn on the oven and bring it to 145Â°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.
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)
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!