Peel and cut the onion into small pieces. Sauté in a casserole dish with olive oil. Rinse, peel and cut the carrots into slices. Add the carrots to the casserole, season with salt and pepper, sauté them for 5 minutes and add a glass of water (if needed). Cover the casserole and cook 20 to 25 minutes (the carrots should be butter soft).
Preheat the oven to 180°C.
Drain and puree the carrots.
Mix the carrot puree with the yoghurts, beaten eggs, corn starch, grated cheese, cumin and adjust the seasoning.
Pour the mixture in individual moulds. Bake for 20 to 25 minutes.
Which olive oil for this recipe ?
We advise you to use a delicate-tasting PDO huile d’olive de Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.
You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.