Carrot casserole: how to prepare a healthy and nutritious treat. Delicate carrot casserole like in kindergarten
Carrot casseroles are a great way to provide vitamins to both little picky eaters and adult gourmets. As you know, this root vegetable is very rich in vitamin A and carotene. The value of these substances for the human body is undeniable. However, vitamin A is well absorbed only if it is consumed with a sufficient amount of fat. And carrot casseroles are just such an option, where vegetables are mixed with sour cream, butter or cottage cheese. At the same time, the food turns out to be not only healthy, but also pleasant to the taste. In most cases, the dish is consumed as a dessert, which is much better than various sweets and cakes.
Boiled carrot casserole
The basic recipe for this dish contains a minimal amount of ingredients, and is prepared quite simply and relatively quickly, but the delicacy is not sweet, so it is recommended to sweeten it immediately upon consumption. For half a kilo of fresh carrots take 100 ml of milk and 100 g of butter. You will also need 2 chicken eggs, salt to taste, stale white bread (200 g) and some breadcrumbs.
Carrots are pre-boiled until tender in water, a double boiler or microwave and peeled. Pour hot milk over the bread to make it soggy. At this time, the carrots are chopped using a fine grater, adding salt, nutmeg and eggs. Mash the squeezed bread into the mass and mix well.
Lightly grease the baking dish, sprinkle with breadcrumbs and transfer the carrot mixture into it. To get a golden brown crust on top, you need to grate frozen butter and sprinkle it on the future casserole. It will spend 40 minutes in the oven at a temperature of 180-200 degrees.
These carrots are served either as a side dish with sour cream or butter, or as a dessert. In the latter case, you can grease it with sweet cream or condensed milk on top.
With carrots
The recipe allows you to make a dish that is beneficial not only with vitamin A and carotene, but also with calcium, contained in all dairy products. It will be especially useful for those who do not like to eat cottage cheese in its pure form.
For 300 g of fresh carrots, take 3 eggs, 3 tablespoons of honey, and a handful of raisins. If desired, you can add a little dried apricots. You will also need half a kilo of cottage cheese, breadcrumbs and some sesame seeds for
The carrots, as in the previous case, are boiled, peeled and chopped. Add cottage cheese, honey, mix and add dried fruits. The mass should become as homogeneous as possible. Then it is laid out in molds, which should preferably be greased with oil. Top each one with sesame seeds. To get small portioned carrot casseroles, you can use silicone muffin tins, this is very convenient. If they are not there, then the mass is transferred to any fireproof container. Bake in a hot oven for about 20 minutes. A large pan should spend about half an hour there. You can serve casseroles by topping them with sour cream, cream, condensed milk or jam.
Carrots in baking are rare in our area. But in vain. Anyone who has tried carrot pancakes, pies, muffins, even cakes and pastries, claims that it is an incredibly interesting culinary experience. The fact is that carrots give baked goods density, fullness, juiciness and special softness. The sweet taste and orange color seem to be specially created for making bright desserts. Carrots go well with spices and nuts, other dried fruits, different types of dough, and cottage cheese. So, carrot and cottage cheese casserole is literally a hit with children and adults. Don't believe me? Check it out!
Carrot casserole in the oven is prepared like any other cottage cheese casserole with additives and fillings. It's very simple: boil the carrots in milk, add and mix all the ingredients, bake in the oven and cool for serving. All.
Ingredients
- cottage cheese 300 g
- carrots 300 g
- egg 2 pcs.
- sugar 1 tbsp. l.
- semolina 2 tbsp. l.
- milk 300 ml
- butter 70 g
- ground nutmeg 0.25 tsp.
- ground cinnamon 0.25 tsp.
- cardamom 2-3 pcs.
How to cook carrot casserole in the oven
- I am preparing everything necessary.
I'll tackle the carrots first. It needs to be cleaned and washed. Then I cut it into circles and pour it into the pan. I pour in the milk and put in the butter.
Over medium heat, cook the carrots until cooked; the pieces should become soft and can be easily pierced with a fork. Cooking time depends on the variety of carrots and the size of the cut. On average this will take 20-30 minutes. I puree everything along with the remaining liquid in the pan using an immersion blender. I add semolina.
Place cottage cheese, sugar, eggs and ground spices in a bowl.
Using a blender I achieve a homogeneous curd mass.
I add the carrot mixture.
I stir.
I grease the baking dish with vegetable oil and sprinkle with semolina. I heat it up in the oven. I put the dough in a well-heated bowl, this will prevent the casserole from sticking to the walls.
I put it in the oven and bake at 180 degrees for 30 minutes, then leave it inside until it cools completely.- Cold carrot casserole is easily removed from the mold. To enhance the taste when serving, you can additionally sprinkle with ground spices.
Note:
- milk can be replaced with cream, it will turn out even tastier;
- To obtain a rich orange color, the carrots must be appropriate, in addition, you need to choose sweet and tasty ones;
- You can choose a set of spices to suit your taste; for children it is better to put less;
- If the carrots are sweet, do not add sugar.
Carrots are a very popular root vegetable in our country. It is unpretentious, well adapted to the local climate, and therefore is often used in cooking. Its juicy, pleasant and not too pronounced taste can “adapt” to any dish. Salads, soups, stews, meatballs, pies - there are so many dishes using carrots. And, of course, carrot casseroles turn out to be very tasty.
Carrot casserole - general principles and methods of preparation
If you have never made carrot casserole, then it’s time to fill this gap. The good thing about this dish is that it cooks quickly enough and can help out in any situation. Another undeniable advantage of carrot casserole is its versatility. Whether you want to bake a light dessert for tea or prepare a full-fledged, hearty lunch, carrots will always come to the rescue. Its pleasant, slightly sweetish tint is suitable for both sweet and savory casseroles.
Carrot casserole - food preparation
Carrots do not require special preparation. If the root crop is “young”, literally from the garden, it is enough to rinse it thoroughly in running water and grate it on a coarse grater. In some cases, carrot puree is used for casseroles. In such a situation, a meat grinder or blender comes to the rescue. If the carrots are covered with rough skin, they must be cut with a knife or vegetable peeler and followed according to the recipe. However, less words, more action. Let's move on to the fun part - the recipes.
Carrot casserole - the best recipes
Recipe 1: Carrot casserole with vegetables and cheese
Carrot casserole sounds unusual, but tastes simply excellent. Try making carrot casserole with vegetables, topped with sour cream sauce and aromatic cheese. Fast, tasty and very healthy!
Ingredients:
- 300 gr. cauliflower florets
- one onion
- two carrots
- two bell peppers
- one egg
- half a glass of milk
- a glass of sour cream
- one large tomato
- herbs and spices to taste
- two cheeses (200 gr.)
- butter for greasing
Cooking method:
1. Gut the cabbage into inflorescences. Peel the pepper, remove the seeds, cut into strips. Chop the onion and grate the carrots on a coarse grater.
2. Fry the onion in oil, lower the carrots, peppers and cabbage. Add spices and simmer for about ten, fifteen minutes (no longer, otherwise the inflorescences will begin to disintegrate).
3. Grease the pan with butter and spread the sautéed vegetables in an even layer. Beat the egg, add sour cream and milk. Beat a little again. Mix the sauce with chopped herbs and spices for the casserole.
4. Pour in the vegetables, and put the tomatoes cut into slices and shredded cheese on top. Place in a hot oven for fifteen minutes. We take it out and eat it.
Recipe 2: Carrot casserole with cottage cheese
Dessert carrot and cottage cheese casserole with raisins and poppy seeds will appeal to both small children and adults. So tender and tasty - it is very reminiscent of a biscuit. It can be served both warm and hot. A great option for a quick and satisfying lunch!
Ingredients:
- 400 gr. cottage cheese
- three eggs
- 100 gr. Sahara
- four tablespoons of sour cream
- soda on the tip of a spoon
- one carrot
- five table. spoons of semolina
- a teaspoon of poppy seeds
- a handful of raisins
- vanillin to taste
Cooking method:
1. Grind the cottage cheese through a sieve. Mix it with fine sugar, vanilla and eggs. Grind everything into a homogeneous mass.
2. In a container, mix 1 tablespoon of sour cream with soda, add this mixture to the curd mass. Beat the base with a mixer and leave it to “rest” for five minutes.
3. Three carrots on a fine grater, add them to the dough. We also add semolina, raisins, poppy seeds and mix everything thoroughly.
4. Grease the mold with oil, sprinkle the bottom with semolina and lay out the curd and carrot base. Spread the remaining sour cream on top and place the casserole in the oven. Bake for half an hour at 200 C. Serve hot with sour cream.
Recipe 3: Carrot casserole with apples
Another version of dessert casserole with carrots and apples. It takes a minimum of time to prepare, and the dish turns out delicious.
Ingredients:
- 300 gr. carrots
- 200 gr. apples (peeled)
- two eggs
- three tablespoons of flour
- five table. lie Sahara
- half a teaspoon baking powder
- half a teaspoon Cinnamon
- a handful of raisins
Cooking method:
Beat eggs with sugar in a separate container until foamy. Grind carrots and apples in a meat grinder and squeeze out excess juice. Mix the puree with the egg mixture, raisins, cinnamon and flour. Mix carefully, trying not to damage the airy structure of the beaten eggs. Grease the mold with any oil and spread the resulting mass. Heat the oven to 180-200 C, place the casserole in it and bake for about 35 minutes.
Recipe 4: Carrot casserole with minced meat and cheese
In this dish we will use carrots as a filling along with cheese. The result is a very bright, appetizing casserole. The ideal solution for a hearty dinner.
Ingredients:
- 300 gr. minced pork and beef
- two onions
- a piece of white loaf
- one egg
- half a glass of milk
- two carrots
— 150 gr. cheese
- spices for meat to taste
- greenery for decoration
Cooking method:
1. Soak a piece of loaf in milk for 15 minutes, squeeze it out, and put it in a bowl. Add finely chopped onion, raw eggs and beat everything in a blender. Mix the resulting mixture with minced meat, add spices, seasonings, salt and pepper to taste.
2. Peel the carrots. Three and fry with the addition of a small amount of oil. Grate the cheese and mix it with carrots.
3. Grease the mold with oil. Place the first half of the minced meat as the bottom layer. Next, distribute the carrot and cheese filling in an even layer. Cover the casserole with the remaining half of the minced meat.
4. Preheat the oven to 180 C. Grease the top of the casserole with egg and bake it for 40 minutes. Then cut and serve. Original and tasty! Bon appetit everyone!
— To make carrot casserole as juicy, tasty, healthy and rich as possible, use raw root vegetables for its preparation. Such carrots, unlike boiled ones, will “convey” maximum flavor to the dish;
— When making carrot casserole, don’t be afraid to experiment with ingredients, because carrots are universal and can be combined with almost all existing products.
The benefits of carrots are enormous. Not only is it rich in components that are beneficial to the body, but it is also budget-friendly. A lot of delicious dishes are prepared from it. The carrot casserole deserved special recognition. We offer several delicious recipes for the whole family.
Carrot casserole for children
Let's start the selection with the children's version. Children are very picky: it’s not tasty, it’s not suitable. Mothers are especially upset when their beloved child enthusiastically eats kindergarten food. Now you don’t have to study children’s books in search of a healthy and at the same time tasty dish. Note the recipe for carrot casserole like in kindergarten.
To prepare this miracle dish you will need: 3 tbsp. l. semolina, half a kilo of carrots, one egg, 1-2 tbsp. l. sugar, favorite spices (for example, cinnamon, vanillin), a piece of butter.
Don’t forget, you are preparing the dish for children, so be sure to follow all the recommendations.
Cooking steps:
Remove the finished casserole from the pan and serve. The dish goes well with cocoa and milk.
Tandem cottage cheese with carrots
Curd and carrot casserole is an incredibly healthy, tasty and very beautiful variation of the dish. Both children and adults will appreciate it.
To prepare, take: 2-4 tbsp. l. semolina, egg, 0.2 kg, half a kilo of cottage cheese, a pinch of vanillin (can be replaced with vanilla sugar). Additionally you will need: 0.1 kg of raisins, 5 tbsp. l. regular sugar, butter (approximately 1 tbsp), 3 tbsp. l. sour cream.
Cooking steps:
When the time is up, remove the casserole and cool. After this, it can be transferred to a plate, cut into pieces and served.
Carrot casserole with milk and cottage cheese
Here's another unusual carrot casserole recipe. His secret is in cooking the carrots themselves - they are stewed in milk. Juicy and very tasty.
For cooking you will need: 4 tbsp. l. sugar, half a glass of cow's milk, 250 g of cottage cheese, the same amount of carrots, two eggs. Additionally, you should take a pinch of salt, a piece of butter, semolina (3 tablespoons).
Cooking steps:
Cool the finished casserole slightly, place on a plate, cut into portions, decorate with powdered sugar and you are ready to eat.
You can add a little creativity: lay out part of the carrot “dough”, then put clean cottage cheese in the middle and fill everything with the remaining carrots.
Casserole in a slow cooker
For those who love automated cooking, we have a carrot casserole in a multicooker in our arsenal. True, you still have to prepare the ingredients. But the machine itself will take care of the baking.
You need to have on hand: half a kilo of cottage cheese, 2 medium carrots, sour cream, semolina and sugar (4 tablespoons of each ingredient), two, a piece of butter.
To prepare the casserole, you can use cottage cheese of any fat content. If the cottage cheese is too liquid, it is better to squeeze it out on gauze before using it.
After the time has passed, the carrot casserole with semolina must be left inside for another 10 minutes so that it “reaches”. Afterwards you can take it out, put it on a plate and serve with sour cream.
While cooking the casserole, you can add various candied fruits, dried fruits previously steamed in hot water. Semolina can be replaced with flour. In this case, the consistency will be somewhat denser.
Carrots with apples
Carrot-apple casserole is a dish that can be prepared at any time of the year. What makes us happy in the winter, when it’s hard to find fresh vegetables and fruits.
You will need: semolina (glass), two apple fruits, three eggs, 2-3 carrots, 0.18 kg of sugar. Additionally you will need 1 tsp. soda, a pinch of cinnamon, vegetable oil (2-3 tbsp). For decoration, you can use powdered sugar.
Let's get started:
- Wash the root vegetables, peel and finely grate. Place the carrots in a deep bowl, add sugar, stir and leave in this form for a few minutes until the sugar melts.
- Meanwhile, wash the apples, remove peels and seeds and cut into small cubes.
- Break the eggs into a separate container and beat. Pour the egg mixture into the carrots. Send chopped apples, vegetable oil, soda, spices and semolina there. Mix thoroughly.
- Place the carrot mixture in a baking dish coated with butter and smooth the surface with a spoon or spatula.
- Leave the pan aside for 10 minutes so that the semolina swells.
- Place the pan in the oven and bake for 40 minutes at 180ºC.
The finished dish should be left for a short time in the switched off oven, then taken out, cooled slightly, transferred to a plate and decorated with powdered sugar.
As you can see, preparing carrot casserole is very quick and easy. It can be served for breakfast or used as a snack. Another plus is that it will appeal to both children and adults.
Many women are once faced with the question of what to cook for their household for breakfast. When you are already tired of the usual omelettes, pancakes and cheesecakes, a carrot-curd casserole cooked in the oven will help diversify your morning diet. The best recipes for such a healthy dish are presented in our article.
Secrets of making a delicious casserole
The following secrets will help you prepare such a healthy cottage cheese and carrot casserole:
- The calorie content of the casserole largely depends not only on the fat content of the cottage cheese, but also on the amount of sugar. Therefore, if you are on a strict diet or just watching your weight, feel free to reduce the amount of this ingredient to a minimum or eliminate it altogether.
- To ensure that the crust of the casserole is not only golden brown, but also crispy, it is recommended to sprinkle it with breadcrumbs before putting the dish in the oven.
- Before adding carrots to the dough, squeeze them well from the juice. Otherwise, the cottage cheese and carrot casserole (recipe in the oven) will turn out too wet and will not bake.
- The whites for the casserole should be whipped separately from the yolks and introduced into the dough carefully so that the mass does not settle. If this condition is met, the splendor of the baked goods will be guaranteed.
Recipe for cottage cheese and carrot casserole without semolina
Semolina or flour is used as a source of gluten in the casserole. Cereals give baked goods a denser, pudding-like structure. Thanks to flour, the casserole becomes more like a pie, which goes great with tea or coffee. Although for comparison it is worth preparing both options. In any case, you will get a very tasty cottage cheese and carrot casserole.
The oven recipe involves the following step-by-step preparation:
- Melt butter (50 g) in a saucepan.
- Grate carrots (500 g) on a coarse grater.
- Place the carrots in a frying pan with butter, pour in milk (300 ml).
- Add 1 yolk, a pinch of salt and sugar (70 g) to cottage cheese with a fat content of 9%. Mix well.
- Sift flour (1 tbsp) into the curd-egg mixture.
- Remove the carrots from the stove and cool.
- Preheat the oven to 160 degrees.
- Beat the whites of 2 eggs until stiff foam.
- Add the cooled carrots along with milk to the curd mass.
- Carefully fold the whites into the dough.
- Sprinkle the baking dish with breadcrumbs.
- Carefully transfer the dough into the mold.
- Brush the top of the casserole with egg yolk.
- Place the pan with the dough in the oven for 20 minutes.
The casserole is served with sour cream.
Curd casserole with carrots
This delicious cottage cheese casserole with the addition of carrots is perfect for adherents of strict diets. It contains a lot of nutritious protein (10 g) and a minimum of fat (5.5 g) and carbohydrates (15 g). Absolutely everyone will benefit from this carrot and cottage cheese casserole for both breakfast and dinner. The calorie content of baked goods is only 148 kcal, so you don’t have to worry about slimming your waist.
Sequence of cooking:
- Beat the egg with honey (1 tablespoon).
- Semolina (2 tablespoons) is poured with kefir (100 ml), after which it must be left on the table for half an hour so that the semolina swells.
- The oven is heated to 200 degrees.
- The egg mass is combined with semolina, 250 g of grated low-fat cottage cheese is added.
- Carrots (75 g) are grated on a fine grater and added to the rest of the ingredients.
- 20 g of raisins are added to the dough.
- The baking dish is greased with butter (2 teaspoons) and the prepared dough is laid out in it.
- The cooking time for the casserole is 30 minutes.
Delicious carrot-curd casserole
This casserole tastes more of carrots than cottage cheese, but this does not diminish the benefits of baking. However, it is not recommended to change the amount of ingredients so as not to spoil the aromatic baked goods.
Prepare carrot-curd casserole in the oven according to the following recipe:
- First of all, grate the carrots (1 kg) on a medium grater.
- Place the carrots in a thick-bottomed saucepan, add enough water to cover the grated vegetable, put on the heat and bring to a boil. After this, you need to add salt (½ teaspoon), sugar (2 tablespoons) and butter (120 g) to the pan.
- Cook the carrots, stirring occasionally with a wooden spatula, for 30 minutes. Remove the pan from the stove and cool.
- Separate the whites of 5 eggs from the yolks.
- Grind cottage cheese (0.5 kg) through a sieve and add egg yolks to it.
- Beat the whites with salt (a pinch) until high and stiff peaks form.
- Preheat the oven to 180 degrees.
- Line a casserole dish with baking paper.
- Combine the curd part with the cooled carrots, sift 50 g of flour into it and knead thoroughly.
- Carefully fold the egg whites into the dough using a spatula.
- Transfer the resulting mass to a parchment-lined pan and place in the oven for 45 minutes or until a golden brown crust forms on the surface of the casserole.
The finished casserole needs to be cooled thoroughly, and only then can the baked goods be cut into portions.
Curd and carrot casserole in the oven for children
This casserole is often compared to the one most of us tried in kindergarten. It turns out to be tender and soft, so it is also suitable for feeding children over 1 year old.
Carrot-curd casserole with semolina is prepared in the following sequence:
- Peeled carrots (250 g) are grated on a fine grater, transferred to a saucepan, poured with a glass of milk and simmered on low heat for 20 minutes. Also, don’t forget to add a tablespoon of sugar, butter (70 g) and a pinch of salt to the carrots.
- The cooked carrots are ground in a blender until pureed, transferred to a saucepan, semolina is added and simmered on low heat for another 5-7 minutes until the mass begins to thicken.
- Remove the pan from the heat and add 2 yolks to the carrot mixture. Then everything needs to be mixed well and cooled at room temperature.
- The oven is heated to 190 degrees.
- Cottage cheese (0.5 kg) is mixed with sour cream (3 tablespoons) until a homogeneous mass is obtained.
- The whites of two eggs are whipped into a thick foam.
- The curd part is combined with the carrot part, a little more sugar is added (3 tablespoons). The mass is well kneaded, then the whipped whites are added.
- The dough is placed in a greased mold and placed in the oven for 60 minutes.
Dietary casserole of cottage cheese and carrots
For supporters of a gluten-free diet, the following casserole option is ideal. Neither flour nor semolina are added to it - products containing the same gluten. The baked goods are not so fluffy, but they are as beneficial as possible for the body.
Prepare carrot-curd casserole in the oven according to this recipe as follows:
- Carrots (100 g) are peeled and chopped in a blender.
- One by one, other ingredients for the dough are added to the carrots: cottage cheese, pre-ground through a sieve (200 g), egg, kefir (2 tablespoons).
- To taste, you can add sugar or honey, raisins, or cinnamon to the dough.
- The curd and carrot mixture is poured into small muffin tins.
- The cupcakes are baked for just half an hour at a temperature of 180 degrees.
If using a large pan, the baking time should be increased.
How to cook cottage cheese and carrot casserole in a slow cooker?
If you don’t have an oven, you can prepare an equally delicious casserole in a slow cooker.
To do this, you must adhere to the following instructions:
- Mix cottage cheese (350 g) with chopped walnuts (½ tbsp.).
- Add sugar (½ tbsp.), grated carrots (2 pcs.) and 2 yolks.
- Separately beat 2 egg whites, then add the fluffy mass to the other ingredients.
- Knead the dough well and place it in the multicooker bowl.
- Select the "Baking" mode. Set the cooking time to 60 minutes.
- After cooking, do not open the multicooker lid for another 10 minutes. Then the dietary carrot-curd casserole will not fall apart.
- After the specified time, remove the casserole from the bowl, cool and serve.
The benefits of carrot-curd casserole
Everyone has known about the benefits of fresh natural cottage cheese for a very long time. But no less useful is a casserole prepared on its basis. This dish is deservedly included in the menu of kindergartens and schools and is included in the menu of most weight loss diets.
It is known that cottage cheese, like other fermented milk products, has a positive effect on intestinal function. Accordingly, by eating casserole instead of pies, you can not only enjoy a delicious dessert, but also benefit your body. At the same time, fiber is no less important for intestinal function. Therefore, carrot-curd casserole in the oven turns out to be even more beneficial for the body. In addition, carrots are also rich in vitamins and minerals. This means that the benefits for the body from such baking will be twice as great.