Gill asked me to post this as she really likes it (despite it containing cooked carrots). She made it this week after a long, long, break. It's from the original (and best) Cranks recipe book.

Ingredients

for the base:

1 lb (450g) carrots
1/4 - 1/2 pint (150 - 300 ml) vegetable stock
1 oz (25g) butter
2 tablespoons chopped parsley
1 teaspoon soya sauce
salt and pepper to taste

for the topping

1 oz (25g) butter
1 oz (25g) wholemeal flower
1/4 pint (142 ml) milk
3 free range eggs, beaten
3 oz (75g) grated cheddar cheese

Method

Grate the carrots and put them in a saucepan with 1/4 pint vegetable stock and the butter. Cover and simmer for about 15 minutes, until the carrots are really tender. Add the parsley and soya sauce and blend the mixture until fairly smooth, adding a little more stock if needed. Season to taste. Spread the mixture in the base of a greased, ovenproof dish.

Melt the butter in a saucepan, stir in the flour and cook for 1 minute. Stir in the milk and continue simmering for a further 2 minutes. Turn off the heat, beat in the eggs and then the cheese. Add seasoning to taste. Pour over the carrot mixture then bake in the oven at 180C (350F/Mark 4) for about 45 minutes, until just set. Serve at once.

Tags: vegetables