Slow-cooking the carrots and onions elevates this scrummy, savoury vegie delight. Slice it up for a light lunch or serve it as a side to accompany roast chicken or pork. So yummy!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line a 20cm loaf pan with baking paper.
Melt butter in a large frying pan on low heat. Add shallot and cook for 10 minutes, stirring occasionally, until softened but not coloured.
Add carrot and sugar to pan, and cook for 15 minutes until carrot is tender. Add sherry, cook for 5 minutes until liquid has evaporated, then remove from heat.
Transfer mixture to a bowl and cool for 5 minutes. Stir through cheese, eggs and chervil. Season.
Pour batter into prepared pan. Cover with baking paper, then foil. Put pan in a baking dish and fill with hot water 3/4 of the way up the side. Bake for 30 minutes until loaf is firm to touch.
Remove dish from oven and cool loaf in pan for 20 minutes, then unmould and slice. Serve loaf warm, garnished with herbs.
You might need
You might like to try Fast Ed’s bread recipe (Ready in 60 mins)
You might like:
Our top 6 favourite banana bread recipes
Related stories
Native ad body.
Native ad body.
Native ad body.
