‘If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine’
I wanted to add more carrots into Baby B’s diet and so decided to try I few recipes. Carrot Souffle first, big thumbs down, crispy carrot parmesan next, he was indifferent, plain grated and chopped up carrots a winner. Sometimes you just need options to realise the original is the best. That is certainly the case with a toddler.
Mr B and I however found this dish incredibly addictive. It’s salty, cheesy and crunchy from the carrots. It’s great as a canape or a side.
Ingredients
- 4 medium carrots, grated
- 1.5 cups parmesan, grated
- Oil spray
Method
- Preheat an oven to 400c. Line a baking tray with parchment paper
- Peel the carrots, using kitchen paper squeeze out as much water as possible
- Sprinkle 1 cup of parmesan evenly over the parchment paper, add the carrot shreds, disturbing them equally
- Mist the top of the carrots with oil spray, holding the bottle high so you don’t get a parmesan dust storm
- Sprinkle the rest of the parmesan on top
- Cook in the oven for 15-20 minutes until browned and crispy
- Let cool and break into pieces
