Carrot casserole V

Ingredients for 2 servings:

• 750 ml milk
• 250 g corn
• 1 tsp herbal salt
• 1 pinch(s) of sugar
• 1 tsp margarine, Deli Reform or other lactose-free
• 500 g carrot(s), finely grated
• 3 tbsp sunflower seeds, roasted and ground.
• 20 green olives from the brine
• Margarine, for greasing the molds
• 70 g Gorgonzola, approx.
• 2 slice(s) cheese, raclette
• 2 tsp beet syrup

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, vegetarian

2 x 1.5 l casserole dishes with lids 2-3 portions Grind the corn into the cold milk, stir in 1 tsp of herb salt, 1 pinch of sugar and 1 tsp of margarine, bring to the boil, turn off the heat, stir for a further 2-4 minutes so that the corn doesn’t stick, remove about half of the pot from the heat and let it swell. In the meantime, grate the carrots, roast the sunflower seeds in a dry pan and then grind them straight away in an almond mill. Remove the green olives from the brine, mix everything into the corn and divide between the greased casserole dishes, smooth it out, cut each raclette slice in half, place two halves in the dough in the outer area and put the Gorgonzola in the middle, then pour on about 1 tsp of beetroot syrup each. Close the lid so the casserole stays moist. It can overflow, please place the drip tray right at the bottom of the oven. Bake in a cold oven at approximately 170°C for approximately 60 minutes; it should bubble slightly. My own recipe