Spring Carrots

Yield: Serves 8


  • 3 lb. (1.5 kg) fresh carrots
  • 1 medium onion grated or finely chopped
  • 2 T. butter
  • 12 oz./350 g grated sharp cheese (cheddar, provolone, etc.)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Peel and slice carrots. Boil them with the minced onion in a little water until very tender. Drain completely. Mash the carrots and onions with a potato masher or in a food processor until smooth.
  2. Mix mashed carrot mixture, cheese, 2 t. butter, salt, and pepper, and place in a greased casserole dish.
  3. Bake at 350° F (180° C) for about 30 minutes, or until cheese is melted and the top is browned.


If desired, you can toss 1 C. cracker or bread crumbs into 2-3 T. melted butter and sprinkle over the top before baking. I love the beautiful color of these carrots and prefer to serve them without a crunchy topping to cover it.


  1. 11-14-2011

    You mention cheddar and provolone cheese in this recipe. Does it work as well with lower fat cheeses or a small portion of parmesan?

    • 11-14-2011

      To be honest, MaryAnn, I don’t know. They do not sell low-fat cheese here in Italy, as a rule. Could you try it with a low-fat cheese and let me know? I’m guessing it would work.

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