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➠ Carrot and curd casserole in the oven

Carrot and curd casserole in the oven

612

Kitchen Russian

Calorie content 115.8 kcal

Portions 8 port.

Cooking time 80 minutes

Proteins * 5.2 gr.

Fats * 2.8 gr.

Carbohydrates* 20 gr.

Content

Carrot and curd casserole prepared according to this recipe is tender and soft due to the preliminary heat treatment of carrots. Pureed cottage cheese and butter will give the casserole a rich and pleasant taste. Carrot and curd casserole has an amazing and balanced taste.

Ingredients

Carrot 1 kg Cottage cheese 500 gr. Egg 5 pieces. Wheat flour 50 gr. Butter 125 gr. Granulated sugar 10 gr. Water 1 tbsp. Salt taste

Cooking process

Peel and rub the carrots on a coarse grater.

We place the grated carrots in a saucepan, add water to it, put on fire. After boiling, add butter, salt and granulated sugar to the carrots (if you want to make a sweet version of the casserole, add granulated sugar in a larger amount). Mix everything and simmer for 20-30 minutes. When ready, the carrots must be cooled to room temperature.

Cottage cheese must be passed through a fine sieve or chopped until smooth with a blender.

Separate the yolks from the whites. Beat the yolks, then add cottage cheese to them, mix.

In a separate container, beat the whites until they are airy foam.

Combine the curd mixture with cooled carrots, sift wheat flour here.

Next, add whipped whites to the working container and mix everything until smooth.

Cover the baking dish with baking paper, spread the carrot and curd dough on it. We send the casserole for 40-45 minutes in a preheated oven (up to 180 degrees).