Carrot and Green Bean Bake Recipe

Ingredients

Serve 4

• 1 small onion, finely chopped

• 2 tbsp butter

• 1 cup/250 ml milk

• 1/2 cup/125 ml heavy/double cream

• 1 tbsp finely chopped parsley

• 1 lb/500 g carrots, sliced lengthwise

• 10 oz/300 g green beans, topped and tailed

• 1 clove garlic, finely chopped

• 2 eggs + 2 egg yolks

• 2/3 cup/80 g freshly grated Parmesan cheese

• salt and freshly ground black pepper to taste

Method:

1. Preheat the oven to 300°F/150°C/gas 2. Butter a deep 8-inch (20-cm) spring form.

2. Sauté the onion in 1 tablespoon of butter in a large frying pan until softened. Bring the milk and cream to a boil in a small saucepan.

3. Pour the mixture over the onion and add the parsley. Set aside for 15 minutes then chop in a food processor until smooth.

4. Steam the carrots and green beans until crunchy-tender. Drain well.

5. Sauté the green beans and garlic in 1 tablespoon of butter  in a large frying pan over medium heat until the garlic is pale gold.

6. Arrange alternating layers of carrots and green beans in the prepared baking dish.

7. Beat the eggs and egg yolks, Parmesan, and cream and onion sauce in a large bowl until well blended. Season with salt and pepper. Pour the mixture over the vegetables.

8. Bake for 25-30 minutes, or until set and browned on top. Serve hot.