Carrots are rich in carotene, minerals and sugars. Cutlets, cakes and casseroles are prepared from this root vegetable, eaten raw, added to salad. But at the same time, the vegetable has a pronounced smell and taste, which not everyone likes. You can slightly mask the aroma and at the same time saturate the dish with even more nutrients using ordinary lemon, adding juice and zest when cooking. Carrot casserole contains cottage cheese and semolina. As a result, the dish is tasty and nutritious. It can be eaten both hot and cold.
It is necessary
-
- carrots (500 g);
- butter (1 tablespoon);
- semolina (1/2 cup);
- milk (3, 5 glasses);
- cottage cheese (300 g);
- raisins (1/2 cup);
- egg (3 pieces);
- bread crumbs (2 tablespoons);
- sour cream (2 tablespoons);
- sugar and salt to taste.
Instructions
Step 1
Put a full kettle on the fire. Wash the carrots thoroughly. Scrape off the top layer from it. Cut into slices or small sticks, put in a saucepan and pour boiling water from a kettle so that the carrots are barely covered with water. Add butter to a saucepan and set over a small flame. Cover the pot with a lid and let the carrots simmer until tender.
Step 2
Simmer the carrots just before cooking the casserole, prolonged storage in water destroys vitamins, and the vegetable will become watery and tasteless.
Step 3
Remove cooked carrots from heat. Now it needs to be crushed. This can be done with a meat grinder or blender. If you are too lazy to disassemble and rinse the units, then use a pestle and crush the softened root vegetable. At this stage, you can drizzle the carrot puree with lemon juice and add a little zest, or you don't have to.
Step 4
Cook milk semolina. Pour the milk into a saucepan and heat it slightly. As soon as the milk boils, stir it with a spoon and make a very small light under the pan. Season the hot milk with salt and sugar.
Step 5
Pour the semolina in a thin stream into the pan and stir the porridge constantly, see that there are no lumps. If, nevertheless, they turned out, then rub the clots with a spoon on the side of the pan. Cook the porridge for about 10 minutes, until it thickens completely. Cover and leave to cool.
Step 6
Place the curd in a sieve and spoon through it. This moment can be omitted, but after the sieve, the curd turns out to be tender and fluffy, which gives the casserole airiness.
Step 7
Place the raisins in a sieve after the curd and scald from the kettle.
Step 8
Turn on the oven. Prepare a casserole dish. Grease a container with butter or vegetable oil and sprinkle with breadcrumbs. You can make crackers yourself by crushing a piece of stale white bread with a blender.
Step 9
Combine cottage cheese, semolina porridge, carrot puree and raisins. Add granulated sugar, you can add vanilla sugar and lemon or orange zest. Break the eggs into the mixture and mix everything well.
Step 10
Put the mass into a mold and place in a preheated oven. Bake at 200 degrees for about 45 minutes. The casserole should be covered with a brownish, appetizing crust.
Step 11
Serve the carrot casserole with sour cream and tea.
