March 3 2017

Durty Gurties Dining Room: Carrot Thimble

Type of dish: Main course

Serves: 4

  • 50g x butter
  • 1 x onion (diced)
  • 400g x carrots (grated)

Melt 50g of butter in a pan with a touch of oil and gently fry a finely diced onion &400g of grated carrots on a low heat. Add a pinch of sugar and salt and pepper. You’ll want to fry the onion & carrot for 30 minutes until the carrots appear burnished.

Add ½ pint of veg stock & simmer until carrots are cooked through & the liquid has reduced by at least half.

Put the whole lot in a sieve / colander over a pan and allow all the liquid to drip through, you’ll want to save the juice. Add 2 eggs, 60g of grated gruyere / strong cheddar and ½ pint of double cream. Add chopped chives, chervil or tarragon (whichever you prefer) & pour mixture into buttered ramekins or one larger dish and bake in a preheated oven at 150° (gas mark 3) for 25 mins (NB: larger dish will take longer).

To make sauce add some sherry vinegar and vermouth (or white wine) to the carrot juices, when reduced by half add some cold butter a piece at a time, whisk in it to the mix to make glossy.

Add a little drop of cream & enjoy..!

Recipe from

Recipe from Durty Gurties Dining Room by Mike Pudsey of Pudsey Catering

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