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Carrot shortcrust pastry casserole

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Ingredients for 2 servings:

  • 100 g peanuts, blanched, lightly roasted, ground
  • 300 g carrot(s), grated
  • 100 g buckwheat, ground
  • 100 g brown rice, with ground
  • ½ tsp coriander, with ground
  • 1 pinch of cardamom
  • 1 pinch(s) nutmeg, freshly grated
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp paprika granules
  • 50 g butter
  • 300 g low-fat curd cheese
  • Butter for a frying pan
  • 2 slices cheese (goat cheese)
  • Cranberries, from the jar

Instructions

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

Gluten-free and egg-free

Mix all ingredients, from peanuts to low-fat quark, thoroughly, pour into a buttered 20 cm frying pan, and smooth the surface. Chill for 20 minutes. Close the lid, place the pan on a cold stovetop, and bake slowly from the bottom at level two of six for 60-70 minutes, including 8 minutes of residual heat. When the casserole can be moved around in the pan, it’s ready. Serve hot with a slice of goat cheese roll and cranberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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