Macaroni au Gratin with Carrot Purée
Macaroni au Gratin with Carrot Purée
Ingredients
- 2 cups (260 g) carrots, peeled and sliced
- 2 1/2 cups (625 ml) chicken broth
- 3/4 lb (375 g) cut macaroni
- 1 onion, chopped
- 2 garlic gloves, finely chopped
- 1/4 cup (55 g) butter
- 1/4 cup (40 g) unbleached all-purpose flour
- 1 1/2 cups (150 g) grated Gruyère cheese
- 2 tbsp flat-leaf parsley, chopped
- 1 cup (180 g) grated potato
- 2 tbsp (30 ml) melted butter
Instructions
- In a large pot of salted boiling water, cook the carrots until tender. Drain with a slotted spoon. In a blender, purée the carrots until smooth with 1/2 cup (125 ml (1/2 cup) of the broth until smooth. Set aside.
- In the same pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.
- Meanwhile, in another large pot, soften the onion and garlic in the butter. Sprinkle with the flour and cook for one minute, stirring constantly. Add the remaining chicken broth and bring to a boil, whisking constantly. Simmer gently for about 5 minutes. Add the carrot purée, 1 cup (100 g) of the cheese, the parsley and cooked pasta. Stir to combine. Season with salt and pepper.
- 4. Pour into a 9-inch (23 cm) square baking dish and sprinkle with the remaining cheese.
- With the rack in the middle position, preheat the oven on broil.
Macaroni au Gratin with Carrot Purée