Eat your carrots! – Carrot and almond galettes stuffed with gorgonzola on cucumber salad
Mange tes carottes! – Galettes de carottes et amandes au coeur de gorgonzola sur salade de concombre
Carrots are in the same category as broccoli…they’re all over the place, therefore lost their appeal and excitement.
Once in a while, I like to feature one of those “ordinary” vegetables” and give them a make over. When you really look at the different ways to prepare them, and the amount of vitamin A they contain, they’re not that ordinary after all. Besides, I think it’s a great way to have kids eat their vegetables if they’re not very inclined to. I have been thinking about a recipe to combine gorgonzola and carrots, but I was not quite sure how to combine it all together, first a savory cake crossed my mind or as we call them cake sale, then, I wanted something lighter with less carbs and since I love vegetables galettes of all kinds, here it is.
In France we say, that carrots make you pleasant, les carottes ca rend aimable, so I guess with all the carrots I ate today, I must be a pure delight to be around.
I really need this, San Francisco is entering the terrible summer season, with the fog rolling in, I thought that would be postponed to July-August and unfortunately, it seems like this year it’s happening sooner. I will probably end up eating carrots all summer!
The carrot-almond-cumin-gorgonzola combination worked very well together. The sweeteness of the carrots is a little toned down by the pungent gorgonzola and you get soft after taste of the almonds. The cucumber salad is quite simple and balances the whole dish.
The galettes tend to be tender because they do not contain egg, you might want to add extra almond flour. They need to be handled carefully.
Ingredients for about 6-7 galettes
For the galettes
- 3 large carrots, peeled and cut in halves crosswise
- 5 tbs almond flour or almond meal
- 1/2 ts cumin seeds roasted and crushed
- 1 tbs sliced almonds
- 6 small pieces gorgonzola, diced
- salt and pepper
For the salad
- 3 Persian cucumbers, peeled
- 2 tsp olive oil
- 1 tsp rice vinegar
- 1 tbs chives, chopped
- salt and pepper
Steam carrots. When cooked mash with a potato masher into a fine consistency. Add almond flour, and cumin seeds, salt and pepper. Mix well and form little patties. Add one piece of gorgonzola in the middle of each pattie and close it to “seal” the cheese inside. Add extra almond flour on to coat each side of the patties. top it with sliced almonds. Place on a parchement paper and cook in a pre-heated oven at 375F for about 15 minutes until the top is slightly golden and cheese has melted.
For the salad, slice cucumber very finely using a mandoline. Squeeze excess water using your hands. Add all ingredients and mix well. If you get too much water, squeeze cucumbers again.
Serve on a small plate with a small portion of cucumber salad and carrot galettes on top.
This entry was posted by silvia on June 3, 2010 at 4:09 am, and is filed under Appetizers, Salads, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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OMG! I love this! Especially the photos of the cheese oozing out of the galette! You are right, carrots deserve a makeover…they don’t get enough credit! This is just perfect.
mmm, yum! i love the color of carrots, too. so vibrant and alive. these remind me of your broccoli galettes, which are amazing!
Magnificent color contrast. The green and the bright orange. I love that you worked in another one of my favorite cheeses, Gorgonzola. I think you and I could go cheese shopping together! Maybe for some fromage blanc…
I am a big carrot fan and this is a great course to let them shine. Nothing ordinary or mundane about this. This is taking the humble carrot to a different divison.
By the way, you are always a true joy to be around…electronically speaking of course.
The gorgonzola inside should convince anyone to eat their carrots. Lovely dish!
This is amazing! The colors are just wonderful, and the ingredients…I am at a loss for words here. Perfect!
Hi i was at holiday and didn’t visit your blog. I like this recipe it is very healthy. Colors are wonderful. Bye for you and Lilou.
Oh wow, such a wonder colours contrast! Beautiful! And I love what you did with the carrots and so is the cucumber. Seems so easy ^_^! Hope you;re having a great day!
Awww….Silvia, I must be a delight to be around too cos I eat carrots often, usually made into juice. Oh yes, with 2 of us around after eating all the carrots, I’m sure we can make everyone smile Love your dish. Looks very refreshing, healthy and delicious.
You managed to make the carrot a superstar!
No table will be boring with such and embeliished carrot based dish.
Fantastic manipulation of ingredients.
All depending on which Gorgonzola strength you used…I can see myself adoring every bite. I’m taking this home with me!
Great post and flavourful wishes, Claudia
I think you have done it!! I think you have made a carrot dish that I could fall in love with!! Already I am imagining how the carrot galette would taste if I bite into it and have the gorgonzola flooding my mouth and what would happen if I chase that combinationwith a forkful of the delightful cucumber! Wonderful, I think….
Quelle entrée originale et pleine de saveurs! Vraiment, elle semble géniale!
fabulous looking if I ever get brave enough to try this gourmet food this will be the first love those carrots with the cheese wow~!
What a presentation! Love the colors. And such a clever idea…carrot galletes! Gorgonzola is just about my favorite cheese too. Also am crazy for the cucumber salad. A perfect dish…
These pictures are fantastic and the colors looks awesome together!
I love that carrots make you pleasant. I love that you’ve taken a common vegetable and elevated it to something delectable!
Oh, I have so many carrots that I need to cook with and this is perfect! A great combo with almonds and gorgonzola!
Wah! That is awesome! Stuffed carrots.
I love this dish and your use of “Ordinary” vegetables. The galettes sound wonderful with the Gorgonzola. The colors of the dish are sure to brighten a foggy day in San Francisco.
Yes, carrots make you pleasant. They also help your vision. Those are two good reasons to eat them!
Love the color contrast but love more on the “makeover”! You have really made carrots to the next level. If a carrot could speak, it would def’ say “thanks so much for a makeover, I feel very attractive!!!”
This looks so good!
Hey Silvia, carrots are regular, but they are also awesome! Inexpensive, healthful goodness is fine with me. And these galettes look delicious-not ordinary at all! Ooh, and cumin is so good with carrots. I can only imagine the rest of the flavors…
I would love to eat carrots prepared this way everyday! You never cease to amaze!
This is a beautiful and most excellent use of ingredients!
I love how the blog world just keeps coming up with great ideas as this, your site is lovely. I saw you on Ardent Epicure’s site, and the compliment on this, so I had to come see. I will read more of your stuff now…
This is beautiful. You’re so right about the everyday vegetables becoming mundane–I always have carrots in the fridge but I would never have thought to elevate them this way. What a great idea–thanks! I’ve bookmarked this post.
Je ne connaissais pas ce dicton mais il est marrant; alors donc tu seras aimable tout l’été? j’arrive!
surtout comme tu dis le temps a S.F n’est pas drôle on y gèle.
Bon, les carottes sont vachement intéressantes comme cela. Cette recette imaginative m’inspire beaucoup.
Silvia, I don’t think I ever mentioned that I passed on the Sunshine Award to you a few days ago–I just enjoy your blog–it’s posts like these that make it truly inspirational to me. Thanks
Bravo, bravo, bravo! Great combination of ordinary ingredients. Great colors! Have a nice day!
Unbelievably amazing. I’m not sure where to begin. Absolutely gorgeous.
What a gorgeous way to eat one’s carrots. Love it!!
Beautiful colors, very appealing and creative combination of ingredients. I moved north of SF to get away from the fog, who wants to leave the house in a leather jacket in August?? Now, I like the SF fog because it is our natural air conditioning up here in Novato!
Silvia – I like your makeover on carrots. I luv carrots and never get tired of them – they’re just so versatile. The delicious surprise inside these galettes is the gorgonzola – such bright and inviting colors to this dish too!
I heard the weather has been quite dreary in the Bay Area—hope it turns around and brings sunshine between bouts of fog! In the meantime, keep eating these beautiful carrots. What a nice combination!
OH my! How good were these? They look spectacular! YOU ARE ON! I am going to make these with your tutelage. I made something quite similar earlier in the year at school with my foods students. The recipe was a delicate gallette… which wasn’t a huge problem. We managed. The almond flour sounds incredible here… and is certainly a nutritious component… and the cheeeeeeeese. YUMMMMY.
(Beautiful pics, too )
PS – could you please install a subscribe by e-mail plug in so that I could get your new posts in my mail box?
Merci Sylvia! Mes enfants vont adorer. Commme dirait Clémentine: “Avec le fromage bleu, tout qui est mieux ” LOL
You could take the most ordinary thing and turn it into something special and amazing, as with these carrots!
What beautiful little carrot fritters! They look so tasty. I love the surprise of gorgonzola in there. Yum!
You have managed to take something of humble origins and it into shine the spotlight….Susan Boyle carrots?
The mix of gorgonzala with cumin? Fantastic! The way you manipulate the flavors in food is magical.
Ciao, Devaki @ weavethousandflavors
OMG, are the most beautiful cooked carrots i’ve ever seen, and the melted gorgonzola … simply amazing
This is such an interesting recipe. I love the combination of ingredients in the galettes.
Perfectly elevating the ordinary carrot into something divine! I used fresh farmer’s market carrots with are extra sweet with smoked goat cheese gouda, giving it a variation of fresh and aged flavors. I subbed almonds for some walnuts on hand, which made it a little oiler, but not at all close to greasy. Oui, amiable.