The day will be perfect if you start it with a healthy breakfast. A curd-carrot casserole is perfect for this. A delicious and fragrant dish will appeal even to opponents of carrots. Prepare the casserole in the evening so that it has time to cool down by morning.
Ingredients
- Cottage cheese - 450 g
- Carrots (average) – 3 pieces
- Chicken eggs - 2 pieces
- Semolina - 4 tbsp.l .
- Vanillin - at the tip of the knife
- Sugar - 2 tbsp.l.
- Salt - 0,25 tsp.
- Butter (to lubricate the mold) – 20 g
- Powdered sugar (for submission) – 1 art.l.
Step-by-step cooking recipe
Peel the carrots and grate them on a fine grater.
Grind cottage cheese in a blender or rub through a sieve.
In a deep bowl, whisk the eggs with salt and sugar until a fluffy foam forms.
Add cottage cheese, vanilla, semolina and carrots. Mix well and set aside for 10 minutes so that the semolina has time to swell.
Grease the mold with butter, pour in the curd-carrot mass and send it to the preheated oven for 30-35 minutes.
Cool the finished casserole, slice and sprinkle with powdered sugar.
