in Recipes

Vegetable bakes Neyshäbur

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Ingredients for 1 servings:

  • 2,000 g potatoes
  • 500 g carrot(s)
  • 250 g leek, in rings
  • Nutmeg, (almost) grated
  • 450 g cheese, sheep or goat feta
  • 7 eggs

Instructions

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

gluten-free / cow’s milk-free / own recipe, approx. 36 pieces

Finely grate the potatoes and carrots (using an electric food processor). Squeeze out the potatoes. Collect the liquid and drain it. Add the starch, carrots and leeks to the potatoes. Mix. Finely chop the cheese and puree it with the eggs in a bowl using an electric hand blender. Add to the vegetable mixture and mix well. Place about 12 pastries on each tray lined with baking paper and press down lightly. Bake in a cold oven (all three together) at 180°C (fan oven) for about 60 minutes. Anything goes with it, e.g. cold, uncooked apple compote or tomato sauce.

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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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