Maroni-Möhrentopf

Ingredients

• 4 tbsp freshly grated Parmesan
• 1 tsp fresh chopped thyme
• 4 Carrots
• 1 onion
• 1 Garlic clove
• 1 tbsp plant oil
• 100 ml dry white wine
• 1 l vegetable broth
• 2 sprigs Rosemary
• 400 g chestnuts (cooked and vacuum‑sealed)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Mix the parmesan with thyme and form four small piles on a parchment‑lined baking tray. Lightly flatten each pile, bake for 6–8 minutes until melted, then remove from the oven. Lift the parchment off the tray and let the chips cool and firm up on it.

3. 3.

   Peel the carrots and cut them into slightly slanted slices about 0.5 cm thick. Dice the onion finely and mince the garlic. In a hot pot, sauté the onions, garlic, and carrot slices in the oil for about two minutes while stirring. Deglaze with wine, add the broth, and bring to a boil. Rinse the rosemary sprigs, shake dry, strip the needles, and chop finely. Slice the chestnuts thinly. Add the rosemary and chestnut slices to the pot, reduce the heat, and let everything simmer together for about five minutes.

4. 4.

   Season with salt and pepper, then serve alongside the parmesan chips.