Description
A rich and elegant side dish that transforms simple carrots into a gourmet experience. Tuscan Gilded Carrots are coated in a luxurious blend of Parmesan, cream, eggs, and aromatic herbs, then baked to golden perfection. The result? A tender, flavorful, and indulgent dish that pairs beautifully with roasted meats, grilled fish, or vegetarian mains.
Ingredients
Scale
- 1 ½ pounds medium carrots, peeled, trimmed, and left whole
- 3 eggs
- ¼ cup + ⅛ cup heavy cream (100 ml)
- 6 ounces grated Parmesan cheese (about 2 cups)
- 2 tablespoons chopped fresh mint
- 1 tablespoon finely chopped fresh Italian flat-leaf parsley
- 1 ½ tablespoons dry sherry
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
Instructions
-
Preheat & Prep:
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
-
Cook the Carrots:
- Add the whole carrots to the boiling water and cook for 8-10 minutes, until tender but firm.
- Drain and set aside.
-
Prepare the Egg & Cream Mixture:
- In a large bowl, whisk together eggs and heavy cream.
- Stir in grated Parmesan, chopped mint, parsley, and dry sherry.
-
Coat the Carrots:
- Add the cooked carrots to the egg and cream mixture.
- Toss gently to coat each carrot evenly.
-
Prepare the Baking Dish:
- Grease a baking dish with 1 tablespoon butter and 1 tablespoon extra virgin olive oil.
-
Assemble & Bake:
- Arrange the coated carrots in the dish.
- Pour any remaining egg and cream mixture over the top.
- Dot with 2 tablespoons of butter, cut into small pieces.
- Sprinkle 1 teaspoon kosher salt evenly.
- Bake for 20-25 minutes until golden brown and bubbling.
-
Serve & Enjoy:
- Let cool for a few minutes before serving.
- Serve warm as a decadent side dish.
Notes
- Substitutions: Swap dry sherry for white wine or apple cider vinegar.
- Cheese Options: Try Asiago or Pecorino Romano for a different flavor.
- Make Ahead: Assemble up to 24 hours in advance, store in the fridge, and bake when ready.
- Storage: Keep leftovers in an airtight container in the fridge for 3 days.
- Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave on medium power for 30-60 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-Inspired