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Tuscan Carrots

January 19, 2015 by Peter Block 10 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

It is not often that we Food Bloggers write or post either our recipes that don’t turn out or posts where the pictures were not up to our standards.  I am sharing this post on Tuscan Carrots because somebody should be able to make a suggestion to save this dish.  The idea and the basics for this recipe are good.  The dish does not seem to come together.  The flavor is too mild and the topping becomes to eggy. 

Tuscan Carrots

Tuscan Carrots

 

Tuscan Carrots

Now, I blew it because the topping was eggy.  I was making up the measurements for the ingredients as I went along because I had a lot of carrots I wanted to use up.  Even still, the flavor of the dish was just not there.  I like carrots both raw and cooked.  However, when you cook carrots, I feel you lose some of the flavor of the carrot.  This recipe called for sautéing the carrots first.  Conceptually, a good way to add flavor but I really think I lost more flavor than I gained.

Tuscan Carrots

 

Tuscan Carrots

So I would suggest there are two ways to adapt this recipe to come out with a better result.  The first idea would be to intensify the carrot flavor.  One way to accomplish this idea would be to throw some carrots into a food processor and get a pretty fine shred on them.  Then, I would add these shredded carrots for the final baking of this dish.  This would preserve more of the naturally earthiness of the carrot.  The only thing I wonder about this approach is would the texture be satisfying.  Another idea to intensify the carrot flavor would be to create a bit of a carrot stock with the carrots.  Simply take some carrots and steam or boil them in water.  Then, take some of the carrot water and add to the dish.  The carrot water could be used with the shredded carrots as well.  This idea is a play on using liquid from rehydrating dried vegetables.

Tuscan Carrots

The second and separate idea I would try to improve this dish is sautéing the carrots in Marsala.  I would actually begin by marinating the carrots overnight in the Marsala to get a really deep flavor.  You could then, follow the last idea again, and reduce some of the carrot marinade and pour it on the dish before serving.  What do you guys think?

Tuscan Carrots

Tuscan Carrots
2015-01-17 02:22:38
Carrots cooked with cream and eggs for a rich finish
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Ingredients
  1. 3 lbs pounds baby carrots
  2. 5 eggs
  3. 1/2 - 3/4 cup heavy cream
  4. 6 ounces in weight grated Parmesan cheese (about 2 cups)
  5. 2 tablespoons chopped fresh mint
  6. 1 tablespoon chopped fresh flat leaf Italian parsley
  7. 3 tablespoons dry sherry
  8. 5 tablespoons butter
  9. 2 tablespoon extra virgin olive oil
  10. 2 teaspoon kosher salt
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium to large pot filled half full with water, bring to a boil.
  3. Drop in the whole carrots and boil for five minutes.
  4. Drain and bring the carrots to a cutting board and cut in half horizontally.
  5. While carrots are boiling, in a small bowl, beat eggs with cream, Parmesan cheese, mint, parsley and sherry. Set aside.
  6. Heat a skillet over medium high and add butter, oil, salt and sliced carrots and cook for just a minute.
  7. Pour carrots and butter into a medium casserole dish and pour reserved egg mixture over top.
  8. Bake for 20 -25 minutes until golden brown on top.
  9. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
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Tuscan Carrots

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Filed Under: Sides Tagged With: eggs, vegetables, vegetarian

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Comments

  1. Patricia @ Grab a Plate

    January 19, 2015 at 11:12 pm

    I love the added marsala. What about roasting the carrots? I love how they caramelize when roasted. And for seasoning, I’m a sucker for garlic 😉

    Reply
    • Peter Block

      January 20, 2015 at 9:05 am

      Both of those would be good ideas to try.

      Reply
  2. Janette@culinaryginger

    January 19, 2015 at 11:38 am

    Wow, I love the flavor combinations, carrots and mint go so well together. Great recipe.

    Reply
    • Peter Block

      January 19, 2015 at 1:12 pm

      Thx Janette.

      Reply
  3. christine

    January 19, 2015 at 10:07 am

    I applaud you for putting up a recipe you weren’t 100% satisfied with. It’s a scary thing to do! For me, carrots have their best flavor w/ roasting. I wonder if roasting them and getting a good caramelization on them would intensify the flavor?

    Reply
    • Peter Block

      January 19, 2015 at 11:16 am

      Chrstine, the roasting is a good idea. It needed more herbs too.

      Reply
  4. Tara

    January 19, 2015 at 9:34 am

    NIce combination of flavor, I like the Marsala idea too.

    Reply
    • Peter Block

      January 19, 2015 at 11:16 am

      I love marsala. Made marsala mushrooms last night to add to a burger.

      Reply
  5. angela

    January 19, 2015 at 9:30 am

    This is so interesting and sounds delicious!!

    Reply
    • Peter Block

      January 19, 2015 at 11:15 am

      Thx Angela.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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