Christmas Carrot Pesto Bake Recipes

ROASTED CARROTS WITH PESTO

Steps:

• Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

CHRISTMAS CARROT PESTO BAKE

Steps:

• Brush a 30 x 20cm/ 12 x 8 inch ovenproof dish with oil.
• Melt the butter in a large pan.
• Add the flour and stir over a low heat until the mixture is lightly golden and bubbling.
• Mix together the milk, creme fraiche and peppercorns and gradually add to the pan, stirring between each addition until the mixture is smooth.
• Stir constantly over a medium heat for 5 minutes, or until the mixture boils and thickens.
• Boil for a further minute, then remove from heat.
• Stir in 115g/ 4oz of the cheese and let cool slightly.
• Gradually add the beaten eggs, stirring constantly.
• Pour a third of the sauce into another bowl to make the topping and set aside.
• Add the pesto and grated carrot to the remaining sauce, stirring to combine.
• Preheat the oven to 150 C/ 300F.
• Beginning with one-third of the carrot mixture, make alternate layers of carrot mixture and lasagne in the prepared dish.
• Use three layers of each, finishing with lasagne sheets.
• Spread the reserved sauce evenly over the top.
• Sprinkle with the remaining grated cheese.
• Set aside for 15 minutes before cooking to allow the pasta to soften.
• Bake for about 40 minutes, or until the sauce has set and the top is golden brown.
• Remove the lasagne from the oven, cover and let stand for 15 minutes- this will ensure that it will slice cleanly and easily.
• Garnish with parsley and serve with fresh crisp salad.