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

  1. Peel the celery root and cut it into small pieces.
  2. 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.
  3. Turn on the oven to heat up to 180 degrees. Peel the carrots and rub them on a fine grater.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add cottage cheese and an egg to the slightly cooled vegetable puree.
  9. Mix vigorously until smooth. The casserole is ready.
  10. 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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