If you’re looking for a delicious and comforting side dish to add to your dinner table, look no further than this carrot casserole with Nola Mayonnaise. This recipe takes humble carrots and elevates them to a whole new level, thanks to the addition of fennel, sage, and a cheesy breadcrumb topping.
Ingredients:
- 6 carrots, sliced thinly and steamed
- 1 small baby fennel, sliced into rings
- 2 cloves garlic, chopped
- 1 tablespoon chopped fresh sage
- Salt and pepper, to taste
- 1/2 cup Nola Mayonnaise
- 1/2 cup shaved parmesan cheese
- 1 cup grated mature cheddar cheese
- 1 cup breadcrumbs
Method:
- Preheat your oven to 180 degrees Celsius.
- Steam the sliced carrots until they are tender, but still have a bit of bite.
- In a mixing bowl, combine the sliced baby fennel, chopped garlic, chopped sage, salt, pepper, Nola Mayonnaise, and shaved parmesan cheese. Mix well to combine.
- Add the steamed carrots to the bowl and toss to coat the vegetables in the mayo mixture.
- Transfer the coated vegetables to a casserole dish and spread them out in an even layer.
- Sprinkle the grated mature cheddar cheese over the top of the vegetables.
- Finally, sprinkle the breadcrumbs over the top of the cheese.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Serve the carrot casserole hot, garnished with extra chopped fresh sage, if desired.
This carrot casserole is a perfect side dish for roasted meats, grilled fish, or as a vegetarian main dish. The combination of tender carrots, anise-flavoured fennel, and aromatic sage is truly delicious. And the cheesy breadcrumb topping adds a satisfying crunch and gooey texture. Plus, using Nola Mayonnaise as the base for the mayo mixture ensures a creamy, tangy flavor that ties all the ingredients together. Give this recipe a try and see how it becomes a new favourite on your dinner table!