Carrot Domes With Gruyere (Recipe)

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Carrot Domes with Gruyere

 

Ingredients:

For the Carrot Domes

7oz Carrot, grated

1oz Butter

4oz Potato, peeled and cubed

2oz Gruyere Cheese, grated

2 small Eggs, beaten

Plain Flour

 

Other ingredients

12 Baby Carrots, scraped

4 Sprigs of Basil

For the Tomato Coulis

2oz Onion, finely chopped

1 Garlic Clove, crushed

2oz Butter

14oz Chopped Tomatoes

1 tbsp Tomato Purée

6 Basil Leaves

4 fl.oz. Vegetable Stock

Salt and Pepper

 

Instructions

 

1. Make the tomato coulis by gently frying the onion and garlic in

25g/1oz of the butter until soft and transparent. Add the tomatoes,

tomato purée, basil and stock and simmer for 15 minutes.

 

2. Meanwhile, boil the potatoes for 15 minutes or until tender. Drain

and mash to a very smooth consistency.

 

3. Meanwhile, melt half the butter in a saucepan and gently fry the

carrot for about 4 minutes.

 

4. In a bowl, mix together the carrot, potato, Gruyere and egg. Season

with salt and pepper.

 

5. Dust 4 small ramekins with flour and fill each with the carrot

mixture. Cover with clingfilm and steam for approximately 20 minutes.

 

6. Meanwhile, boil the baby carrots in salted water for 10 minutes or

until just tender.

 

7. Whilst the carrots are cooking, pass the tomato mixture through a

sieve then return to the pan and reduce slightly by boiling rapidly.

Keep warm.

 

8. To serve - unmould the carrot domes onto individual plates, surround

with the tomato coulis and garnish with the baby carrots and basil

leaves.

 

Lori