Lincolnshire Co-op is supporting Working on Waste – a scheme to help cut food waste. As part of the project we challenged customers to come up with a recipe using four common leftover ingredients, plus two of their own. The lucky winner was Cathy from Newark who sent in this creamy carrot and potato bake.
“I love experimenting with using leftovers creatively.This dish is an excellent way of using up bendy carrots and potatoes which are starting to sprout.” Cathy
Ingredients (serves 4):
450g carrots (peeled & sliced weight)
1 small onion, sliced
800g cooked potatoes, cut into slices
75g stale bread, whizzed up into breadcrumbs
100g cheddar or other hard tasty cheese, grated
160ml single cream
1 bay leaf
1 tsp dried herbs (I used sage)
Salt & freshly ground black pepper.
1. Preheat oven to gas mark 6 and lightly grease an oven-proof dish.
2. Put the carrots, onion and bay leaf in a small pan with a pinch of salt. Cover with water, bring to the boil and simmer for 10-15 mins until carrots are tender.
3. Drain, remove bay leaf, cool a little and puree using a stick blender. Add half tsp salt and freshly ground black pepper. Taste and adjust seasoning if necessary.
4. Spread a thin layer of puree in the base of the greased dish, followed by a layer of sliced potatoes.
5. Continue to alternate layers of puree & potato slices, ending with a layer of potatoes.
6. Pour the cream evenly over the top.
7. Mix together the breadcrumbs, cheese and dried herbs and spoon evenly over the top of the dish.
8. Bake for 30-40 mins until hot all the way through and brown on top. (Cover with a sheet of foil or baking parchment if necessary, if the topping is browning too quickly).