Baked bacon carrots

Name: Baked bacon carrots
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 350 g small carrots (10-12 pieces); 3/8 l Vegetable broth (instant); 2-3 stem(s) Thyme (alternatively 1/2 teaspoon separated thyme); 75 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs Breakfast bacon (Bacon: approx. 60 g); 30-40 g grated gouda cheese; 20 g Butter; 1 tablespoon (approx. 8 g) Roasted onions; 1 (approx. 70 g) Baguette roll; 7-10 Tbsp fresh herbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

350 g small carrots (10-12 pieces)
3/8 l Vegetable broth (instant)
2-3 stem(s) Thyme (alternatively 1/2 teaspoon separated thyme)
75 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs Breakfast bacon (Bacon: approx. 60 g)
30-40 g grated gouda cheese
20 g Butter
1 tablespoon (approx. 8 g) Roasted onions
1 (approx. 70 g) Baguette roll
7-10 Tbsp fresh herbs

Directions

1
Clean and wash the carrots, leaving about 1 cm of the green. Bring the stock to the boil, add the carrots and cook covered for 8-10 minutes. Wash the thyme, dab dry and remove the leaves from the stems.
2
Lift the carrots out of the stock and let them cool down. Mix about 5 tablespoons of stock, crème fraîche and some thyme. Season with salt and pepper. Halve the bacon slices lengthwise and wrap around the carrots.
3
Place the carrots in an ovenproof dish and pour the sauce over them. Sprinkle with cheese and bake in a preheated oven (electric: 225 ° C/ gas: level 4) for about 15 minutes. Mix butter, fried onions and remaining thyme.
4
Cut the baguette roll into slices and spread with the butter mixture. Put them on the baking tray about 5 minutes before the end of the baking time. Roast the slices until golden brown and serve with the baked carrots.
5
Garnish as desired with fresh herbs.