Carrot Casserole with Cottage Cheese

Directions

1. 1

   Step 1

   

   Wash and peel the carrots. You will need a baking dish, a meat grinder, and a colander or sieve.

2. 2

   Step 2

   

   Cut the carrots into 2 cm cubes. Place in a pot. Cover the carrots with clean water so the liquid covers the pieces. Place the pot over high heat, bring to a boil, reduce the heat to minimum, and cook for 10 minutes.

3. 3

   Step 3

   

   Drain the carrots in a colander, let the water drain, then pass through a meat grinder.

4. 4

   Step 4

   

   Transfer the resulting mass to a pot, place over high heat, stir and heat, but do not fry. Remove from the stove. Quick heating is needed to remove excess moisture.

5. 5

   Step 5

   

   Gradually add the semolina to the carrots in a thin stream, stirring.

6. 6

   Step 6

   

   Press the cottage cheese through a sieve or pass through a meat grinder, add to the carrots and semolina.

7. 7

   Step 7

   

   Add 2 eggs, sugar, and a pinch of salt to the mixture, stir. Preheat the oven to 180 °C.

8. 8

   Step 8

   

   Grease the baking dish with 5 g of butter, sprinkle with breadcrumbs. Spread the casserole mixture evenly. Distribute the butter pieces evenly on top.

9. 9

   Step 9

   

   Place in the oven preheated to 180 °C for 35 minutes. If the dish is deep, it will take 40 minutes.

10. 10

    Step 10

    

    Take out and let the casserole cool, cut into portions and serve with sour cream. If desired, sprinkle the casserole with cinnamon or chopped nuts — they go well with baked carrots.