I’ll admit it…I’m a Veg-aholic. I love all vegetables, even the lowly beet. I’m constantly on the look out for new ways of preparing old versions of veggie side dishes. So, after a day of cooking potato gratin for my clients and drooling over the decadence that IS all things “gratin,” I came home to a fridge full of carrots. The urge I had to make a gratin that night forced me to eye up those sweet, orange roots in a new way. I thought, “why not carrots instead of potatoes?”…and was pleasantly surprised at the creamy deliciousness that I had created.
So, without further words, I present Gratin a la Carrots.
The players – carrots, soy milk, veggie shreds (or Diaya cheese shreds – a very melt-friendly cheese alternative) and spices.
Slice the carrots on a long diagonal.
Place the carrots in an oiled casserole. (you dont have to line your dish with foil)
Add the spices to the cheese.
Top the carrots with the cheese mixture.
Now pour the soy milk over the cheese/carrots. Make sure there is at least 3/4 inch of milk in the dish.
Bake uncovered at 350 degrees for 25 minutes until bubbly. Remove from oven and let rest for 10 minutes before you serve.