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Carrot and apple soup

Spicy carrot dip

Carrot and potato bake




Spinach etc.

Carrot and potato bake

A substantial dish that nicely balances creamy potatoes and sweet carrots with a slight tartness from the apple and fragrance from the bay leaves. Using a food processor speeds up the slicing and grating.
Serve with home-made Coleslaw or mustardy cabbage.

Serves 4 as a main dish, 6 as a side Time taken 1 hour 40 mins

carrot bake500g potatoes (not waxy, salad type)
400g carrots
1 medium onion
1 small cooking apple
1 teaspoon salt
plenty of ground black pepper
2 bay leaves
1 blade mace
2 tablespoon milk
2 tablespoons water

Generously butter a baking dish that is about 22cm in diameter. Peel and thinly slice the potatoes; peel and coarsely grate the carrots and apple; peel and finely chop the onion.
Spread half the potato slices over the bottom of the dish, put the blade of mace and one bay leaf on top. Cover with half the grated carrot, then a layer of the onion and apple mixed, followed by the rest of the grated carrot. Top with the remaining half of the potato slices and tuck the other bay leaf into this layer. Sprinkle on the salt and pepper, pour over the milk and water and dot with plenty of butter. Cover with greaseproof paper or foil.
Bake in a moderately hot oven 200°C/gas mark 6 for 45 minutes, then remove the paper or foil covering and bake for a further 30 minutes until well browned.