Ingredients.Baked carrots and tomato sauce with parmesan and herbs
4 servings
20 summer carrots with a bang
1 yellow onion, sliced
30 g cold butter, grated
Tomato sauce with parmesan and herbs:
250 g canned cherry tomatoes
1 tbsp red wine or sherry vinegar
1 dl finely grated Parmesan cheese
2 sprigs of mint, leaves picked
2 sprigs of oregano, leaves picked
Sea salt
Salt, freshly ground black pepper
1. Preheat the oven to 180 degrees hot air.
2. Scrub the carrots thoroughly. Cut the stream and rinse. Place the Blast on a baking tray as a base. Top with carrots, onions and butter. Salt everything lightly with sea salt and fold the baking paper into a packet. Bake in the oven (or on the grill) until the internal temperature of the carrots reaches 90 degrees.
3. Heat a small pot on the stove. Add the canned tomatoes and let some of the liquid evaporate. Add the vinegar. Mix together with the Parmesan and herbs using a hand blender directly in the pan to form a smooth sauce. Season with salt and pepper.
4. Open the carrot package and serve immediately with the tomato sauce.
Read more: The flavors that will have you dreaming of summer’s harvests – four recipes
