Carrot casserole

Carrot casserole is the most tender and delicious dish that can serve as both a delicate dessert and a main course. It is perfect for those who adhere to a healthy diet, are on a diet, or simply love dishes of national Russian cuisine. Carrot casserole is affordable in preparation and price, healthy and aromatic. Pairs perfectly with jam, honey or cream.

Carrot casserole with apples

Deliciously delicious and healthy dessert in minutes!

Ingredients:

• 1 large carrot (300 grams)
• 1 large peeled apple (200 grams)
• 2 eggs
• 3 dessert spoons of flour
• 5 dessert spoons of sugar
• 0.5 teaspoon baking powder
• 0.5 teaspoon cinnamon
• 2-3 tablespoons of raisins (optional)

Cooking method:

1. In a deep bowl, beat the eggs until foamy.
2. Grind peeled and washed carrot and apple in a meat grinder, squeeze out excess juice.
3. Scald the raisins with boiling water and dry them on a napkin.
4. Preheat the oven to 180 – 200° C.
5. Very carefully mix the carrot-apple puree with the beaten eggs, prepared raisins, cinnamon and sifted flour, being careful not to damage the airy mass from the beaten eggs.
6. Grease a baking mold (you can use a silicone one) with butter or vegetable oil and place the mixture in it.
7. Send the mold to the oven. Bake the casserole for 30 to 35 minutes. Before serving, the casserole can be topped with fruit sauce, syrup or whipped cream.

Carrot and cinnamon casserole

Ideal for dietary meals! It can be prepared by even the youngest and most inexperienced housewife and is an excellent economy class solution for students.

Ingredients:

• 2 dessert spoons of sugar
• 1 kg of carrots (5-6 pieces)
• 2 egg whites (can be replaced with 1 egg)
• 2 dessert spoons of breadcrumbs (crushed)
• 0.5 -1 teaspoon cinnamon (to taste)

Method of preparation:

1. Clean washed and boiled carrots. After it cools down it should be grated by putting it through a meat grinder or grating it on a grater.
2. Add cinnamon mixed with sugar to the mashed carrots. Knead the mixture well.
3. Beat the egg firkins (or egg) into a stiff foam with a mixer and carefully add to the carrot mixture.
4. Grease a baking dish (glass or silicone) with butter, sprinkle with semolina or breadcrumbs and place the mixture in it. The casserole can be topped with breadcrumbs or crushed breadcrumbs.
5. Preheat the oven to 180 – 200 degrees and place the mold in it for about 25 – 35 minutes.
6. Before serving the casserole, it is desirable to pour milk or fruit sauce (apple sauce is ideal).

Vegetarian carrot casserole without semolina

The recipe for this casserole will undoubtedly appeal to vegetarians – there are no eggs in it at all! It will also be indispensable for students because it saves money on numerous components of more complicated recipes, and for people who care about their figure because of the absence of sugar and low calorie content.

Ingredients:

• 1.5 kg of carrots (8-9 pieces)
• 1 cup of 26% fat sour cream (180-200 ml)
• 1 tablespoon of flour
• Salt (optional)
• Powdered breadcrumbs (for sprinkling on the mold)

Method of preparation:

1. Peel the raw carrots, wash, grate on a coarse grater.
2. Put the grated carrots in a pan with high sides, pre-greased with any vegetable oil and stew until almost cooked. If desired, salt the dish.
3. Turn off the heat and sprinkle the contents of the skillet lightly with flour on top and stir gently.
4. Add the sour cream to the mixture and mix again until a homogeneous, dough-like mass is obtained.
5. Transfer the base for the casserole into a mold, which is previously greased with any vegetable oil and sprinkle the top with breadcrumbs.
6. Place the casserole in a preheated oven and bake at 200 degrees for 20-25 minutes.
7. It can be cooled (if desired) and drizzled with sour cream before consumption.