Cottage Cheese Casserole with Celery Root and Carrots
by Editorial Staff
An unusual version of a familiar dish is a savory curd casserole with carrots and celery root. The most delicate cottage cheese casserole with the addition of root celery and carrot puree is equally good both hot and chilled. A great option for breakfast or snack!
Cook: 1 hour 30 minutes
Servings: 4
Ingredients
- Root celery – 300 g
- Carrots – 100 g
- Cottage cheese – 120 g
- Egg – 1 pc.
- Sugar – 1 tbsp
- Semolina – 1 teaspoon
To prepare the form:
- Vegetable oil – 1 tbsp
- Bread crumbs – 2 tbsp
Directions
- Peel the celery root and cut it into small pieces.
- Put the celery in a saucepan, pour about 250-300 ml of water (so that it only slightly covers the celery), set it on maximum heat, and bring to a boil. Then we reduce the heat to medium, cover and, stirring occasionally, cook for about 15 minutes, until soft.
- Turn on the oven to heat up to 180 degrees. Peel the carrots and rub them on a fine grater.
- Grind the boiled celery together with water in mashed potatoes using a fork, pusher, or hand blender. Add sugar, semolina, and grated carrots. Mix thoroughly.
- Put the pan on medium heat again, bring to a boil and, stirring, boil for about 15 seconds. Then remove the pan from the stove and leave to cool.
- Grind the curd, breaking the lumps. This can be done by wiping the cottage cheese through a sieve, punching it with an immersion blender, or simply kneading it thoroughly with a fork.
- Grease the baking dish with vegetable oil and sprinkle with breadcrumbs. Disposable aluminum molds can be used. I have a split cake pan without a bottom, so I wrapped it in foil.
- Add cottage cheese and an egg to the slightly cooled vegetable puree.
- Mix vigorously until smooth. The casserole is ready.
- We shift the curd-vegetable mass into a mold and level it. We send it to the oven, preheated to 180 degrees, for about 60 minutes.
Enjoy your meal!
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