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Fragrant Baked Carrot Stack Recipe

Servings: 4 as side dish, 2 as main

Ingredients

Equipment needed

  • 1 losf tin
  • parchment paper

Main ingredients

  • 4 large carrots (5 if medium)
  • 5 sprigs thyme
  • 1/4 cup melted butter / ghee / macadamia oil
  • 3 cloves garlic, super finely chopped (omit if you follow a low FODMAP diet)
  • 2 tbsp goat’s curd (optional)
  • 2 small pinches himalayan / celtic sea salt
  • 2 tsp rice malt syrup / honey / maple syrup

Instructions

  • Cut your carrots long ways and as thin as you can into big long slices, the length of the carrot
  • Preheat the oven on 170C / 350F
  • Arrange some parchment inside your loaf tin, coming up the sides of the tin also. I use this parchment paper - It's more expensive BUT you can just wash and reuse to get the value out of it!
  • Lay down a couple of layers, alternative thick / thin / taller / shorter slices on top of each other.
  • Pop a pinch of chopped garlic, a pinch of salt, a few little thyme leaves (no stalk), a few little drops of sweetness and a drizzle of butter / other fat onto those 2-3 layers
  • Repeat until your ingredients run out.
  • Fold your parchment over the surface and place a heavy, thick glass jar or a few knives or pastry weights on top, to weigh down the carrots as they cook and squish them into their terrine shape.
  • Bake for 1 hour still quite firm, or 1.5 hours soft, on 170C / 340F
  • Voila! Remove carefully wearing oven gloves, Unfold the parchment from around the sides, and cut with a very sharp knife to serve.
  • THERMOMIX USERS: If your vessel is shallow enough, I dare say this would cook a whole lot faster in the varoma section of the TM. Try steaming 25 mins on Varoma temp with a good 500ml water in the main compartment. I’ve not done it yet this way, so whoever fancies confirming a time for TM users, feel free to let me know!