Potato and Carrot Bake with Basil

This delightful potato and carrot bake is a comforting and flavorful dish that combines the earthiness of root vegetables with the fragrant freshness of basil and creamy mozzarella. The golden hue of baked carrots contrasts beautifully with the potato layers, creating an appealing visual presentation while keeping the nutritional value high. This dish is perfect for a family meal or a special gathering, offering warmth and a touch of Mediterranean flair without being overwhelming. The use of sour cream and mozzarella adds a creamy texture that balances the sweetness of the carrots. A hint of nutmeg brings warmth, rounding off the flavors elegantly. Quick and straightforward to prepare, this recipe is as enjoyable to make as it is to eat. It's easily adaptable for those who prefer less dairy or want to add more greens. Served alongside a crisp salad or a slice of crusty bread, it's a complete meal that is both wholesome and satisfying.

Ingredients

Main Ingredients

• 500g potatoes
• 750g carrots
• 2 bunches of basil
• 125g mozzarella cheese
• 100g sour cream

Spices

• Salt, to taste
• Pepper, to taste
• Grated nutmeg, to taste

Preparation Time

• Total Time: 55 minutes

Step-by-Step Instruction

1. Thoroughly wash the potatoes and place them in a pot.
2. Cover them with water just enough to submerge and boil them for approximately 20 minutes until cooked.
3. While the potatoes are boiling, peel the carrots and slice them diagonally using a knife.
4. Boil the carrot slices in salted water for about 2 minutes, then rinse with cold water to maintain their vibrant color.
5. Drain the carrots well using a sieve to ensure all excess water is removed.
6. Wash the basil, pick the leaves, and slice them into thin strips.
7. Drain the mozzarella cheese and roughly grate it.
8. Mix about 3 tablespoons of the grated mozzarella with sour cream in a bowl.
9. Season the cream mixture with salt, pepper, and a pinch of nutmeg for added flavor.
10. Once the potatoes are cooked, drain them and rinse with cold water to cool slightly.
11. Peel and slice the potatoes into even slices.
12. Preheat your oven to 200 degrees Celsius.
13. Grease a round baking dish with a bit of oil or butter.
14. In the prepared dish, arrange layers of carrots and potato slices alternately.
15. Sprinkle layers with basil strips, adding salt, pepper, and a touch of nutmeg between layers.
16. Pour the cream and cheese mixture over the layered vegetables evenly.
17. Sprinkle the remaining grated mozzarella on top to cover the surface.
18. Bake in the preheated oven for about 20 minutes until golden and bubbly.
19. Remove from the oven and let it sit for a few minutes before serving.
20. Enjoy with friends and family!

Tips

• Substitute dairy-free mozzarella and yogurt for a vegan-friendly dish.
• Add a layer of spinach or kale for extra greens.
• Use fresh nutmeg for a more intense flavor.

Nutritions

• Calories: Approximately 250 kcal per serving
• Protein: 10g
• Fats: 12g
• Carbs: 28g

Variations

• Cheese-Free Option: Replace mozzarella with nutritional yeast.
• Herb Mix: Use thyme or oregano if basil is unavailable.

Serving Suggestions

• Pair with a light arugula salad dressed with lemon vinaigrette.
• Serve alongside warm crusty bread or garlic baguette for a classic touch.

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