Sformato of Carrots

Sformato of Carrots

Recently I went to my favorite bookstore armed with a gift certificate that my Grandmother gave me for Christmas. I love that they still give certificates (in the form of a greeting card) instead of impersonal plastic reusable cards. Book Revue is the ivory tower of indy bookstores. They have great guests pretty much every night giving talks or signing books, an amazing staff, an outstanding selection of new and used books all at great prices, and a wonderful coffee shop. They put Barnes and Noble to shame. I’m glad. If you’re in town stop by and support a local icon bookrevue.com.

Oops-got off the subject there. Anyway I went 2 weeks ago and browsed with a cappuccino 2 Saturday mornings ago and picked up the ‘Return to Tuscany’ cookbook. It accompanied a series on BBC which I wish I could have seen (but I believe it only aired in Britain, not on BBC America-what a shame). It’s full of great recipes. One that stood out to me was the Sformato of Carrots and the description that they author gave of the dish ‘It’s somewhere between a soufflé, a mash and a puree’. It intrigued me. So I decided that I would make the dish on St. Patrick’s Day instead of cooking the carrots with the corned beef.  I made this delicious corned beef and these great potatoes.

The author was right on with the description. It was light. It was fluffy. It was carroty. And it was pretty simple to boot. Give it a new try-it’s a great ‘something different’.

Carrot1

Sformato of Carrots

Ingredients

  • 16ozs carrots, chopped
  • 2 egg whites
  • 1oz freshly grated parmesan or pecorino cheese

For the Bechamel Sauce

  • 1.5ozs unsalted butter, plus an extra knob
  • 4 tbsp AP flour
  • 7fl oz milk
  • Freshly grated nutmeg to taste
  • Salt and freshly ground black pepper

Directions

  1. Preheat oven to 400F.
  2. Bring a pan of salted water to a boil and cook the carrots until tender.
  3. To make the Bechamel sauce melt the butter in a small pan, then stir in the flour and cook over a low heat for 1-2 minutes, stirring continuously to make a thick paste. Gradually add the milk, stirring well all the time, then increase the heat and continue to stir until the sauce thickens. Add salt, pepper and nutmeg to taste.
  4. Drain the carrots and mash them finely or puree in a food processor.
  5. Whisk the egg whites until they form very soft peaks.
  6. Stir the sauce and egg whites into the carrots and mix well. Pour into an oven-proof dish and bake for 10 minutes. Dot the top with a little more butter, scatter the cheese around the top and then bake for a further 10 minutes. The top will form a crust and the carrot will be light and delicious.
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2 Comments (+add yours?)

  1. Trackback: Double Roasted Potatoes | Sparks from the Kitchen
  2. Trackback: Stout Corned Beef in the Slow Cooker | Sparks from the Kitchen

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