Delicious - Savory Carrot Cake

Savory Carrot Cake

Courtesy Laura Calder - French Food at Home

Serves 4 as a light main course or 6 as a starter

** Lesson Learned - I used a large Terrine; should have used a smaller mold

** Biggest Surprise - Who knew Carrots, Onions and Mushroom would taste so great!

2 tablespoons unsalted butter or olive oil
1 pound/500g carrots, peeled and sliced
1 cup/250 ml chicken or vegetable stock
Salt and pepper
1 shallot, chopped
1/4 pound/125 g button mushrooms, diced
1 garlic clove, chopped
2 eggs, lightly beaten
1 ounce/30 g Gruyere or Parmigiano-Reggiano cheese, finely grated
2 handfuls finely chopped fresh basil, chervil, or parsley

Melt half the butter in a wide saucepan and sauté the carrots gently until lightly golden, 5 to 7 minutes.
Pour over the stock.
Season with salt and pepper (no salt if you’ve used stock made from a cube).
Cover the pan and cook over medium heat until the carrots are tender, about 15 minutes.
Uncover the pan and continue cooking until the stock has evaporated completely, about 10 minutes more.

While the carrots cook, heat the remaining butter in a small frying pan and soften the shallot about, 3 minutes.
Add the mushrooms and continue cooking until soft, about 5 minutes more.
Add the garlic and cook 2 minutes.

Preheat Oven to 450; line a terrine or loaf pan with waxed paper.
Place the mixture into a blender to puree the carrots until smooth
Whisk in the two eggs to the mixture and then pour over the onions and diced mushrooms
Add the cheese (I did it without cheese) and herbs

Pour mixture into a baking dish and set that in a bath of water; with the water coming up as high as possible on the dish
Bake for 60 mins; or until you can place a knife blade in it and it comes out clean
Remove and let cool for 5 mins
Flip out and enjoy!