Name: Easy savoury cheese and herb loaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 100g butter; 6 French shallots, very finely sliced; 800g carrots, finely grated; 60g caster sugar; 100ml dry sherry; 150g gruyère cheese, grated; 3 free-range eggs, lightly whisked; 1 bunch chervil, roughly chopped, or 1/2 bunch flat-leaf parsley; Sea-salt flakes and white pepper, to season; Micro herbs, to serve

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

100g butter

6 French shallots, very finely sliced

800g carrots, finely grated

60g caster sugar

100ml dry sherry

150g gruyère cheese, grated

3 free-range eggs, lightly whisked

1 bunch chervil, roughly chopped, or 1/2 bunch flat-leaf parsley

Sea-salt flakes and white pepper, to season

Micro herbs, to serve

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.

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.