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Parmigiano-Reggiano Carota Toscana: A Modern Take on Traditional Tuscan Cuisine - Keto Kulinary
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Roasted carrots with sprigs of rosemary on a wooden table.

☆☆☆☆☆ 0/5

Parmigiano-Reggiano Carota Toscana: A Modern Take on Traditional Tuscan Cuisine

Summary

This dish is not only flavoursome but nutritious as well, making it a perfect appetizer for any meal. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants, known for their health benefits. Pairing it with Parmigiano-Reggiano, which is high in protein and packed with vitamins and minerals, increases the nutritional value of the dish.

10

Prepation Time

20

Cook Time

- - -

Resting Time

30

Total Time

Course

,

Cuisine

2

plates Serving

600 kcal

Calories

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This dish is not only flavoursome but nutritious as well, making it a perfect appetizer for any meal. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants, known for their health benefits. Pairing it with Parmigiano-Reggiano, which is high in protein and packed with vitamins and minerals, increases the nutritional value of the dish.

Equipment

  • Oven
  • Stove

Ingredients
 
 

  • 2 kg fresh organic carrots
  • 150 g Parmigiano-Reggiano cheese
  • Freshly ground black pepper to taste
  • Olive oil
  • Fresh rosemary
  • 1 garlic clove

Instructions
 

  • Preheat the oven to 200°C.
  • Steam the carrots until they are tender. This should take approximately 15-20 minutes.
  • Once the carrots are steamed, gently smash them using the back of a fork. This will give them a unique texture and allow them to absorb more flavours.
  • Drizzle olive oil over the smashed carrots and season with black pepper.
  • Grate fresh garlic over the carrots for a punch of flavour.
  • Sprinkle the grated Parmigiano-Reggiano cheese generously over the carrots.
  • Bake the carrots in the oven for around 10 minutes or until the cheese has melted and the edges of the carrots have become crispy.
  • Garnish with fresh rosemary and serve.
Roasted carrots with sprigs of rosemary on a wooden table.

Nutrition Per Serving

600

Calories

60

Carbohydrates

32

Protein

30

Fat

12

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

42

Cholesterol

972

Sodium

1500

Potassium

14

Fiber

10

Sugar

111000

Vitamin A

12

Vitamin C

900

Calcium

0.8

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This dish, Parmigiano-Reggiano Carota Toscana, is a modern take on traditional Tuscan cuisine. Tuscan food is known for its simplicity and use of high-quality, fresh ingredients. The Tuscan region in Italy is famous for its Parmigiano-Reggiano cheese, which adds a sharp, salty flavour that complements the sweetness of the carrots perfectly.

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Special Tip

For a lighter dish, you can substitute the Parmigiano-Reggiano with a cheese that has a lower fat content. Additionally, for a vegan variation, replace the cheese with a vegan cheese of your choice or nutritional yeast for a cheesy flavor.

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