Savory Carrot and Cheese Loaf
The cut side shows the strands of grated carrot bound with egg and cheese: a firm texture, without the airy crumb of a soufflé.
A savory carrot loaf that comes together in one bowl: the grated carrot is sautéed with onion, bound with eggs, cream cheese and grated cheese, and baked until firm and lightly golden. There is no flour and no beaten egg whites, so it neither rises nor falls: it cuts into neat slices and is served warm or cold. It works as a side for meat or as a light meal with a salad. It takes about 15 minutes of prep and 40 minutes of cooking, between the sautéing and the oven.
Ingredients
- 500 g carrots
- 1 small onion
- 3 eggs
- 100 g cream cheese (or heavy cream)
- 50 g grated or shredded cheese
- 1 pinch of nutmeg
- Salt and pepper
- Butter, for sautéing and for the pan
- 1 teaspoon chia seeds, for sprinkling
Method
- 1
Peel and grate the carrots, and chop the onion.
- 2
Sauté the onion and carrot in a skillet with a little butter over medium heat for about 10 minutes, until tender. Let them cool slightly.
- 3
Preheat the oven to 180 °C and butter a loaf pan. In a large bowl, beat the eggs and mix them with the cream cheese, grated cheese, salt, pepper and nutmeg.
- 4
Add the carrot and onion and mix until combined. Pour the mixture into the pan.
- 5
Bake for 30 minutes, until the loaf is firm and lightly golden.
- 6
Let it cool for a few minutes before unmolding, cut it into slices and sprinkle with the chia seeds.