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Carrot and Cheese Bake


  • 6 large carrots, sliced
  • ½ cup white wine
  • ½ cup vegetable stock
  • 2 spring onions, sliced
  • 2 tblspns lemon or lime juice
  • 1 tspn grated lemon or lime rind
  • 3 eggs, lightly beaten
  • 125g grated Gruyere or Gouda cheese
  • ½ cup parsley, chopped finely


Place carrots, white wine, vegetable stock, spring onions, lemon or lime juice and

rind into a sauce pan. Bring slowly to the boil. Reduce to simmer and cook until

the carrots are tender.


Put carrot mixture in a bowl. Add eggs, cheese and parsley. Combine well.

Pour carrot mixture into a well-greased 20cm springform tin. Bake at 180degC for 20-25 minutes or until the bake has set.


Remove from oven. Allow to cool slightly before turning out. Release base from

tin. Cut into wedges and serve.


Serves 4-6


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