Welsh Rarebit with Carrot Chutney

Toasted ciabatta topped with a rich cheese sauce and served with a homemade sweet carrot and peach chutney.

Vegetarian Quick Cheese British Toast

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

105.6g

per serving

105.6 g total

Fat

92.4g

per serving

92.4 g total

Protein

48.2g

per serving

48.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Soft Brown Sugar

CondimentsSauces

tbsp

dash

dash

Dairy

142

between 142ml and 284ml

Cheddar Cheese

grated

Fruits

0.25

piece

Peach

chopped

GrainsCereals

Plain Flour

slice

Ciabatta

toasted

NutsSeeds

tbsp

Parsley

chopped

tsp

Mustard Powder

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Vegetables

piece

Baby Carrots

peeled and chopped

Method

Heat carrots in a small saucepan and stir in vinegar, sugar, parsley, and peach pieces.

Simmer the chutney gently for 10-12 minutes until reduced.

Melt 55g butter in a pan and stir in 55g flour to create a roux.

Stir in milk continually until a thick sauce forms.

Remove from heat and stir in 85g grated cheese until melted.

Mix in Worcester sauce, Tabasco, mustard powder, salt, and pepper.

Spread the mixture onto toasted bread and grill for 2-3 minutes until golden.

Serve on a plate with the prepared chutney spooned on top.