Carrot pie is a multifaceted dish, suitable as an appetizer or as a light second course: a vegetarian recipe that is inviting and beautiful to look at, but also easy to make. Colored carrot pies, soft and tasty, to prepare when you don't have many ideas and maybe some guests are coming for dinner: the parsley sauce also makes them fresh and gives them a little more color. You can accompany them with a fennel salad or with pinzimonio, or use them for a delicious brunch with friends. Here's how to prepare them.
Heat the oven to 190° C. Lightly oil some muffin cups and sprinkle with breadcrumbs (1).
Clean the carrots. Cut them into slices and boil them in salted boiling water for about 15 minutes (2), until they are soft.
Put the carrots in a bowl, season with the cream and blend everything (3).
Melt the butter in a saucepan and pour the mixture, making it dry well (4).
Season with salt and pepper, and add the cumin if you want. Add the flour to the mixture and mix (5).
Also add the Parmesan cheese and the egg (6), continuing to mix.
Spread the mixture into the molds up to 1 cm from the edge (7).
Put in a pan with a finger of water and bake for about 20 minutes (9).
Meanwhile, blend all the ingredients of the sauce, until you have a fluid mixture (10).
Once ready, take your pies out of the oven and let them cool for 1-2 minutes. Take them out and serve them with a generous dose of parsley sauce (11).
The variations of this dish are endless and it mostly depends on the availability of the refrigerator: you can add cheeses, such as diced scamorza or drops of stracchino, dried cherry tomatoes, Greek feta or olives. You can also flavor the pies with aromatic herbs such as thyme or rosemary, or serve them with a very fresh yogurt sauce.
If you prefer more intense flavors, try to add some bacon to the carrot mixture: the contrast between the sweet carrot and the savory bacon will be irresistible. Finally you can also use pecorino instead of Parmesan cheese.
You can preserve the pies in the refrigerator for 1-2 days; about the parsley sauce, on the other hand, it is preferable to make it just before serving.