Vegetarian

Cheesy Carrot Casserole

Vegetarian
Portions2 peopleChangeTiming 40 minsView
Ingredients8 IngredientsViewSwitzerland100 % localView
  • 50  grams breadcrumbs
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 25  grams butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 500  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 0.5  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 40  grams gruyère
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 0.25  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 15  grams wheat flour
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  decilitres whole milk
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 500 grams carrots and slice them into wheels of around 0.5 cm
Peel and 0.5 fresh onion finely dice it
Grate 40 grams gruyère into a medium-sized bowl
Preheat the oven to 180 degrees Celsius
Fill a medium-sized saucepan with water add the carrot wheels and bring the water to the boil
Boil the carrots for about 10 minutes
Add 20 grams butter to a medium-sized frying pan and heat up over medium heat until the butter has melted
Add the onions to the frying pan and sauté for about 2 minutes
Add the 15 grams wheat flour to the onions and stir with a whisk until a thick paste has formed
Add 2 decilitres whole milk, the grated cheese and 0.25 teaspoon salt to the paste and whisk for about 3 minutes until a creamy sauce has formed
Drain the cooked carrots with a colander, add them to the creamy sauce and mix until well combined
Grease a baking dish with 5 grams butter, transfer the carrot mixture to the baking dish and top with 50 grams breadcrumbs
Bake the casserole in the pre-heated oven at 180 degrees Celsius for 25 minutes
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Cheesy Carrot Casserole

Carrot Recipes

Carrots gratinated with cheese on a decorated plate next to a casserole dish with a carrots casserole
Timing 40 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 50  grams breadcrumbs
  • 25  grams butter
  • 500  grams carrots
  • 0.5  fresh onion
  • 40  grams gruyère
  • 0.25  teaspoon salt
  • 15  grams wheat flour
  • 2  decilitres whole milk

Scan for more details

Tools

  • 1 medium-sized frying pan
  • 1 medium-sized saucepan
  • 1 oven
  • 1 colander
  • 1 whisk
  • 1 medium-sized bowl
  • 1 baking dish

Cheesy Carrot Casserole

Carrot Recipes

Instructions

Peel 500 grams carrots and slice them into wheels of around 0.5 cm
Peel and 0.5 fresh onion finely dice it
Grate 40 grams gruyère into a medium-sized bowl
Preheat the oven to 180 degrees Celsius
Fill a medium-sized saucepan with water add the carrot wheels and bring the water to the boil
Boil the carrots for about 10 minutes
Add 20 grams butter to a medium-sized frying pan and heat up over medium heat until the butter has melted
Add the onions to the frying pan and sauté for about 2 minutes
Add the 15 grams wheat flour to the onions and stir with a whisk until a thick paste has formed
Add 2 decilitres whole milk, the grated cheese and 0.25 teaspoon salt to the paste and whisk for about 3 minutes until a creamy sauce has formed
Drain the cooked carrots with a colander, add them to the creamy sauce and mix until well combined
Grease a baking dish with 5 grams butter, transfer the carrot mixture to the baking dish and top with 50 grams breadcrumbs
Bake the casserole in the pre-heated oven at 180 degrees Celsius for 25 minutes