|For the cashew cream|
|2 ½ oz|
|125 ml||(4.4 oz)|
|1 tbsp||(0.08 oz)|
|½ tsp, ground|
|Shredded coconut, unsweetened|
|2 tbsp||(0.56 oz)|
|For the au gratin|
|1 kg||(35 oz)|
|2 tbsp||(0.82 oz)|
For the cashew cream
Soak the cashews in water overnight for 8-12 hours.
If you are short on time, you can skip this step. Aside from the nutritional benefits, soaking the cashews ensures the cashew cream will have a smooth consistency.
Rinse the cashews with water and then puree with 125 ml of water. Add more water if necessary until the cashew cream achieves a smooth, thick consistency.
Stir the thyme and nutmeg into the cashew cream. Season with salt and pepper. Fold in the shredded coconut.
You can vary the amount of salt and pepper you add according to taste. Ideally, you should use as little as possible.
The original recipe calls for ½ teaspon ground nutmeg. We recommend that you start with a pinch and then add more according to taste.
For the gratin
Peel the carrots and cut them diagonally into paper-thin slices. Peel and finely grate the ginger and combine with the agave syrup.
Preheat the oven to 180 °C (356 °F). Lightly coat the casserole dish with the oil and arrange the carrot slices in layers. Drizzle with the agave and ginger syrup.
Pour the cashew cream over the carrots and bake on the middle rack for approximately 30 minutes. The top should be lightly browned.
Mince the fresh herbs and sprinkle over the carrot gratin dish. Serve immediately.
Carrots and vitamin A: Carrots are a variety of vegetables that are low in calories. They are particularly rich in carotene, a precursor of vitamin A, to which they also owe their typical orange color. Vitamin A is important for our vision, but also for the immune system.
When preparing carrots, it is important to add a little fat to the dish because it is only in this way that our body can absorb the fat-soluble carotene.
Storing carrots: Carrots will keep longer if you remove the green tops and any plastic packaging before storing in the refrigerator.
Creamy gratin: If you prefer a more creamy gratin, you might consider making a double batch of the cashew cream.
Herbal varieties: Instead of parsley and mint, you can use only parsley or other herbs according to taste.
Alternative sweeteners: You can also replace the agave syrup with honey (e.g., acacia honey).