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Saturday, April 4, 2015

Savory Roasted Carrot Clafoutis


Eat the rainbow- this should be our mantras every day, at every meal, to help keep our bodies in tip top shape. There is a plethora of colorful vegetables available to us so why not? It's good for you and it makes food just flat-out more interesting.

Rainbow carrots are one such option - purple, red and yellow hues dance across the root vegetable to grab our attention. Is it the tantalizing color of these carrots that make us believe the taste is slightly better, more effervescent, than a typical orange carrot? Perhaps our mind plays trick on us but purple carrots are said to be a slightly sweeter while yellow carrots are more mild and less earthy. The resulting mixture of them is eye catching and inspiring- perfect for a Spring morning.

I was inspired by this recipe, mostly for the colorful layout of the vegetables. In my version, the final dish offers the intriguing line up of hidden color, only revealed after cutting and serving. Similar to a quiche, this savory clafoutis is less complicated, a bit richer and a bit more refined. Try adding a touch of sriracha or pesto to add a bit of punch.

Eat with your eyes and your mouth for a full sensory meal!

Happy Healthy Tips:  Red and purple carrots are best known for the rich anthocyanin content. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits.

Savory Roasted Carrot Clafoutis


9 eggs
7 oz Greek yogurt
1 tbls olive oil
10 rainbow carrots
2 oz havarti cheese
4-6 slices tomatoes
Salt and pepper
Optional: srirachi, salsa or charmula sauce 

Toss the carrots with the olive oil and a good pinch of salt and pepper. Roast in a 400 degree oven until crisp tender, this may take 20-40 minutes. Remove from oven and cool.

Whisk together the eggs and yogurt until well combined; whisk in a good pinch of salt and pepper. Layer the cooled carrots in a 6 x 10 glass pan, crumble or chop the cheese and add on top of the carrots. 

Pour the egg mixture into the pan, being careful not to disturb the carrots. Lay the tomato slices on top. Bake at 350 degrees until the eggs are set in the middle, 30 - 40 minutes.

Drizzle with a sauce if preferred and serve with a simple side salad.


22 comments:

  1. Wow! That looks so delicious. I'm already thinking about going to the grocery to buy the needed ingredients for this one.

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  2. it looks delicious. wonderful site and thank you very much for this recipe

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  4. Very interesting recipe. I'll try to do it for my wife tomorrow. I hope it would be very delicious.

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  5. Made these for dinner tonight and they were exactly what I was looking for! I’ll be making these again and again and again. Thank you!

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  6. It was so pretty to cut into and tasty!
    I added extra spices just to enhance the flavour of the veggies but followed the rest of the recipe exactly.

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  12. Another birthday most loved of mine, this cake owes its magnificent dampness and surface to the carrots in the hitter, which discharge water while it's cooked. Things being what they are this training started in the medieval times, when sweet flavorings were hard to obtain, because of the sweetness of the carrots... How to make carrot cake....

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  14. I found a leftover piece of carrot on the fridge the next day that I had forgotten. I nearly cried, it was so delicious I couldn't believe an entire piece had been wasted!! Making it again tonight. =D

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