Classic carrot casserole like in kindergarten
Let's start with the classic recipe. It is in this form that children in kindergarten most often eat it.
Ingredients:
- Boiled carrots - 600 g
- Egg - 4 pcs
- Milk – 250 ml
- Sugar - 4 tbsp
- Salt - 1 tsp
- Flour - 2 tbsp
- Butter - 50 g
Preparation:
1. Carrots must first be peeled and boiled. After that, grate it on a fine grater.
Whole carrots take about 30 minutes to cook, while grated carrots take twice as long.
2. Break 4 eggs into a bowl and pour in milk.
3. And melted butter. Mix everything well.
4. Pour the resulting mixture over the carrots.
5. Add sugar, salt and flour there. And thoroughly mix the ingredients until a thick, homogeneous mixture is formed.
6. Pour the finished dough into a baking dish or frying pan, previously greased with butter or vegetable oil.
7. And put the pan in the oven, preheated to 180 degrees for 40-50 minutes.
Ready. Bon appetit!
Simple recipes for delicious carrot casserole
Carrots are used for cooking quite often. There are many dishes in which this vegetable serves as the main ingredient. This article presents several recipes for delicious, healthy and satisfying carrot casserole, which is easy and quick to prepare.
Classic carrot casserole
You can prepare a delicious casserole from this elegant and healthy root vegetable in different ways. Most of the recipes are very easy to follow and do not require any special skills or a lot of time from the cook.
One of the simple recipes is the classic carrot casserole. To prepare it you will need the following products:
- 500-600 g boiled carrots;
- 250 ml milk;
- 4 chicken eggs;
- 2-3 tbsp. l. flour;
- 50 g butter;
- 3-4 tbsp. l. sugar sand;
- 1 tsp. salt.
Attention! Chicken eggs can be replaced with quail eggs if desired. But in this case their number should be twice as large.
Preparation:
- Cool the boiled carrots in their skins. Then peel it and rub it.
- Beat eggs and milk in a separate bowl, then add butter (melted).
- Mix with grated carrots. Add flour and sugar, salt and knead the dough thoroughly.
- Grease the pan in which the dish will be prepared with oil. Place the prepared dough into it and place in a hot oven.
Bake for about 45 minutes at 180 degrees. When ready, transfer to a flat dish and cut into portions. If desired, the casserole can be decorated with mint sprigs, powdered sugar or something else.
Casserole with semolina: satisfying and tasty
When preparing a casserole, flour can be replaced with semolina. The dish will turn out airy and satisfying. It also cooks quite quickly, as in the previous recipe.
Required ingredients:
- boiled carrots – 500 g;
- eggs – 2 pieces;
- semolina – 3 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- salt to taste.
Boil the carrots, peel and grate. Separately, beat the eggs with sugar, add salt, add semolina and leave for about 15 or 20 minutes until the cereal swells. Then combine this mixture with the grated carrot mixture. Grease the mold with oil, then place the dough on it. Heat the oven and bake the dish for about half an hour. The temperature should not exceed 200 degrees.
When the casserole is ready, remove from the oven and transfer to a plate. Serve hot with sour cream, jam, sweet gravy.
Carrot-curd casserole
It turns out very tasty if you make carrot casserole with cottage cheese and raisins. This curd dish is not only nutritious, but also very healthy. And it will appeal to both adults and children.
To prepare such a casserole, you need to take 400 g of cottage cheese, 100 g of carrots, 3 eggs, 5-6 tbsp. l. semolina, 3 tbsp. l. sour cream, 4 tbsp. l. sugar, about 120 g raisins and 0.5 tsp. cinnamon, but you can do without it.
Cooking method:
- Peel and grate root vegetables. Mix carrot mixture with cottage cheese and eggs. Then add sugar, semolina, sour cream, raisins and cinnamon. Mix all the added ingredients well.
- Lightly sprinkle the greased pan with semolina. Transfer the carrot-curd mass to the prepared surface and place in a preheated oven for baking.
- After 40-50 minutes, remove the finished dish from the oven, move it to a plate of a suitable size, and cut into portions before serving.
Multicooker casserole recipe
A juicy and tender carrot casserole can be made not only in the oven, but also in a slow cooker. The cooking process is greatly simplified using this technique. But this does not in any way affect the taste of the prepared dishes. And casseroles also turn out just as tasty as those cooked in the oven.
https://www.youtube.com/watch?v=NL4G6SyNKkg
To make a casserole in a slow cooker, you will need the following products:
- 150 g carrots;
- 130 g flour;
- 2 eggs;
- 130-150 g sugar;
- 50 ml vegetable oil;
- 0.5 tsp. baking powder;
- half a lemon.
Advice. The lemon in this casserole recipe can easily be replaced with another citrus fruit. An orange or lime is also quite suitable for these purposes.
Preparation:
- Remove the skin from the carrots and chop the root vegetables on a grater.
- Cut the lemon with the skin, but you can peel it off to get rid of excess bitterness.
- Beat eggs and sugar until fluffy.
- Add vegetable oil to the whipped mass, add flour, knead the dough so that there are no lumps.
- Carefully combine the resulting mass with lemon and grated root vegetables and mix well again.
- Grease the surface of the multicooker bowl with oil and place the dough there. Cook the casserole in the “Bake” mode for about 40 minutes.
- When it is ready, remove it from the bowl, transfer it to a plate, and cut it into pieces.
The carrot casserole options offered here are simple and quick to prepare. But there are many other recipes for this delicious dish. The housewife can easily experiment with the ingredients, creating something new each time.
Carrot casserole with cottage cheese: video
Source: https://sad24.ru/konservaciya/recepty/recepty-morkovnoj-zapekanki.html
A simple recipe for carrot casserole with semolina
There is an almost identical recipe that uses semolina rather than wheat flour. Thanks to it, the taste of carrots in the casserole is almost not felt, which will be useful if children categorically do not like them.
Ingredients:
- 500 g boiled carrots
- 2 eggs
- A pinch of salt
- 1.5 tbsp sugar
- 3 tbsp semolina
Preparation:
1. Grate the boiled carrots on a fine grater.
2. In one bowl, combine and whisk eggs, salt, sugar and semolina.
3. Leave the resulting dough for 15 minutes so that the semolina “blooms” and swells.
4. Then add grated boiled carrots to the dough and stir.
5. Place the mixture in a baking dish, greased with vegetable oil or lined with parchment paper.
6. And send the casserole to the oven, preheated to 180 degrees for 30-35 minutes.
Done, bon appetit!
Carrot casserole with cottage cheese: recipe with photo
The consistency of a casserole made from cottage cheese and carrots is more like a delicate sweet cake. This dessert can be served hot or cold with coffee, cocoa, juices or milkshakes.
Required ingredients for casserole with cottage cheese:
- cottage cheese 9% - 450 g
- carrots – 1 pc.
- egg – 1 pc.
- granulated sugar – 4 tbsp
- semolina – 2 tbsp
Step-by-step instructions for casserole with cottage cheese
- Grate the carrots on a fine grater and combine with the egg, sugar and semolina.
- Add the cottage cheese, previously mashed with a fork, in small portions and mix very well until completely homogeneous.
- Line a high-sided, heat-resistant baking tray with baking paper, place the casserole in it and carefully level the top with a wooden spatula.
- Place the sweet dish in the oven, preheated to 180°C, and bake for half an hour.
- When the time is up, turn off the heat and leave the dish in the oven for another 10 minutes. Then remove from the oven, cut into portions and serve with sour cream, cream, jam or berry syrup.
Step-by-step preparation of cottage cheese casserole with carrots
And now we have come to one of the most popular recipes for carrot casserole with cottage cheese. Here, instead of flour or semolina, the base is used, which makes the casserole airy and literally melting in your mouth.
Ingredients:
- 1 kg carrots
- 4 eggs
- 200 g cottage cheese
- A pinch of salt
- Sesame or nuts - 20 g
Preparation:
1. Wash the raw carrots, peel and grate them on a fine grater.
2. Break the eggs and separate the whites from the yolks.
Beat the egg whites with a mixer until white peaks form.
To make the protein easily whip into an airy mass, you need to add a pinch of salt to it.
Beat the yolks with a mixer in a separate bowl until light.
3. Add cottage cheese to the yolks and beat until smooth.
4. Then add carrots and mix everything well.
5. Add the proteins as the last ingredient and carefully mix them into the total mass.
6. Grease the baking dish with vegetable oil and evenly distribute the carrot-curd mass over it.
Sprinkle sesame seeds or ground nuts on top
7. Then we send the form to the oven, preheated to 180 degrees for 40-45 minutes.
Ready. Bon appetit!
Curd and carrot casserole - rich in vitamins and microelements
Curd and carrot casserole in the oven is a very healthy dish, especially for a child’s body. Cottage cheese casserole with carrots in the oven is one of the culinary recipes of Russian cuisine. A recipe for cottage cheese and carrot casserole rich in vitamins and microelements , which includes only a few ingredients, is prepared in the shortest possible time. At one time, cottage cheese casserole with carrots was part of the dishes served in many noble families; it was especially revered by children. Curd and carrot casserole consists of the following ingredients:
- 5 tbsp. l. sugar (the amount of product can be changed according to your taste habits);
- semolina 4 tbsp. l.;
- a little salt and vanillin (a pinch);
- 350 gr. carrots;
- three eggs;
- raisins, or dried apricots (according to your taste habits, the ingredient does not have to be added to the composition, it can be served separately);
- oil (you will need it to lubricate the molds);
- 450 gr. cottage cheese.
In the classic version, carrots grated on a coarse grater are stewed in poured milk, but this is not necessary, since a casserole of cottage cheese and carrots bakes well in the oven and, in fact, this process only takes extra time. You can simplify everything and the carrot casserole with cottage cheese will not suffer in taste: grate the root vegetable on a medium grater, add one and a half tablespoons of sugar and give time for the carrots to release their juice. The eggs need to be separated: the yolks are added to the cottage cheese and mixed thoroughly, the whites are whipped into a foam and also mixed. Now you can add semolina, salt, raisins and the remaining sugar to the total mass, bring to homogeneity and, placing it in oiled pans, bake for no more than 40 minutes. In order for the casserole to bake evenly, you need to turn on the oven in advance, but you don’t need to heat it up too much, otherwise the dish will burn. Bake the carrot casserole at 160 degrees, constantly monitoring the process to prevent burning.
Sweet casserole with apple in the oven
This is my kids' favorite recipe. Truth be told, they still don't know there are carrots in this casserole.
Ingredients:
- 0.5 kg carrots
- 0.5 cups sour cream
- 1/3 cup semolina
- 1 egg
- 1 apple
- 50 g butter
- 4 tbsp sugar
- 0.5 tsp cinnamon
Preparation:
1. Grate the apple and carrots on a fine grater.
2. Then add sour cream and semolina to them and mix everything thoroughly. Then set the mass aside for 10-15 minutes so that the semolina swells.
3. Grind the egg with sugar and cinnamon.
4. And mix it with the settled carrot-apple mixture. Mix everything thoroughly again.
5. Place and evenly distribute the casserole in a baking dish.
To prevent the casserole from sticking, you need to not only grease the pan with oil, but also sprinkle the bottom with semolina
6. Prepare the casserole in the oven, preheated to 180 degrees for 40-45 minutes.
Curd and carrot casserole
The combination of tender cottage cheese and juicy bright carrots is ideal in terms of taste, structure and beneficial properties. This dish is perfect for breakfast with tea or coffee. For children, the pie can be served with a milkshake or cocoa.
The dish is prepared from:
- homemade cottage cheese – 0.4 kg;
- carrots – 2 pcs.;
- chicken eggs – 2-3 pcs.;
- sugar – 0.5 cups;
- sour cream – 3.5 tbsp;
- baking soda – 0.5 tsp;
- semolina - 4.5 tbsp;
- poppy seed – 1 tsp;
- raisins or prunes - to taste.
In a deep container, mix thoroughly and then beat homemade cottage cheese, whites and yolks, and sugar. Soda slaked with sour cream is also introduced there.
The carrots are peeled and grated on a fine grater. Together with poppy seeds, semolina and raisins, carrots are added to the dough. Everything is thoroughly kneaded and placed in a baking dish (you can use a silicone one in the shape of a heart or animals). Bake at 190 degrees for 40-50 minutes. The finished pie can be decorated with cheese cream, powdered sugar, and berries.
Cottage cheese and carrot casserole can be prepared according to a different recipe, with the addition of seasonal berries. They will make baked goods more juicy, tender and pleasant to the taste. In this case, the berries are introduced into the dough at the very end, after beating the eggs into a foam and combining them with other products. In winter, it’s good to add cranberries to carrot casserole, which will help strengthen the immune system and speed up the recovery of ARVI. When adding sour berries, the amount of sugar must be increased.
Curd and carrot casserole in the microwave in 5 minutes
And finally, I’ll show you the fastest way to prepare a casserole.
Ingredients:
- Cottage cheese – 150 g
- Raisins – 20 g
- Egg - 1 pc.
- Carrots - 1 pc.
- Oatmeal, ground into flour - 1 tbsp (can be replaced with semolina)
Preparation:
1. Peel the carrots and grate them on a fine grater.
2. Break the egg into the cottage cheese and mix.
3. Then add carrots, raisins and oatmeal there and mix everything well again.
4. Level the surface of the casserole and place it in the microwave for 5 minutes at 800 W.
5. Then we wait for the casserole to cool, pry up its edges with a knife and turn it over onto a flat dish.
Ready. Bon appetit!
These are the recipes I wanted to share with you today. I'm sure you've seen at least one that will definitely suit you.
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 - meat spices to taste - greens 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!
In the oven from carrots with semolina
This is the easiest and simplest recipe without any additives. Despite this, you will saturate your body with useful nutrients. In addition to a large amount of vitamin A, carrots contain ascorbic acid and B vitamins.
You will need a minimum of ingredients:
- 900 g carrots;
- 2 eggs;
- 4 tbsp. semolina;
- 90 g sugar;
- 1/2 tsp. soda;
- 20 g butter;
- 1 tbsp. flour.
Wash the carrots and start cooking them until they become soft. There is no need to clean it beforehand. This way the vegetable remains juicy and tasty. If you took 900 g of carrots, then only about 500 g will remain disgusting. Let the vegetable cool and finely grate.
Beat eggs with sugar until the mixture turns white. Add baking soda slaked with vinegar to the mixture. Mix thoroughly. Add semolina and grated carrots. Stir until the mixture is smooth.
All that remains is to prepare the mold, which needs to be greased with a thin layer of oil. Preheat the oven to one hundred and eighty degrees. Place your future casserole inside and wait. Keep a constant eye on the dish. It needs to be baked for 40-45 minutes until a crust appears. This is a classic casserole that can be served plain or with cream or ice cream.
Carrot-apple casserole - the most delicate taste and aroma
Carrot-apple casserole is one of the dishes of truly Russian cuisine. Carrot and apple casserole has the most delicate taste and aroma. The food is very useful in its properties and the presence of a large amount of vitamins and microelements, is perfectly absorbed by the child’s body and is highly revered in many families. A casserole can change its taste due to the different composition of ingredients: having a set of ingredients on hand, you can prepare such a dish that before it has time to be put on the table, the food will disappear from the plates at lightning speed. The composition of the ingredients is presented, which is extracted from a Russian cookbook published in 1904 and repeatedly reprinted later by many publications about tasty and healthy food.
- 450 gr. carrots;
- cinnamon and nutmeg (taking into account individual taste qualities);
- peeled apple pulp separated from the core and seeds - 120 g. (use fruits that are not overripe);
- butter – 25 gr.;
- a couple of pinches of salt;
- sugar (you don’t have to limit the ingredient, but it’s important to consider the sweetness of the root vegetables);
- 4 tbsp. l. semolina;
- egg.
Pre-peeled carrots are boiled until the ingredient can be pureed. You need to combine the root vegetable with apple pulp and grind it with a blender, or first pass the apples through a meat grinder, and then, adding carrots, knead well until smooth. While beating the egg, add salt, spices and semolina. Now you can reunite both masses, put them in greased molds and place them in a normally heated oven (do not overheat them too much: the baked goods may burn). Bake the casserole for 35 minutes at a temperature no higher than 160 degrees, serve the dish cooled normally, you can sprinkle chopped raisins or dried apricots on top.
Share the recipe with your friends, click on one of the buttons!
We recommend reading
- Zucchini casserole, 14 different recipes Vegetables are the main suppliers of vitamins and microelements that are necessary for human […]
- Rice casserole, 7 simple recipes Such a product as rice becomes known to many from infancy, because it […]
- French-style meat with mushrooms, 5 delicious recipes Many of the recipes of French cuisine have not only taken root with us, but have become an integral […]
- Meat in pots with potatoes It is known that food cooked in the oven is much tastier and healthier than […]
Step-by-step recipe for carrot casserole without semolina
This is a simple but very tasty dish. Imagine soft carrots encased in sweet dough. Even kids who don't like carrots will definitely like it. Sugar added half of the original recipe. Because carrots already add sweetness to the casserole.
- 800 g carrots;
- 175 ml vegetable oil;
- 3 eggs;
- 200 g flour;
- 100 g sugar;
- zest of 1 orange;
- 1 tsp baking powder;
- 1/2 tsp. soda;
- 1 tsp cinnamon;
- a pinch of nutmeg and dry ginger.
ARTICLES ON THE TOPIC:
Grate the carrots on a coarse grater and place in a deep bowl.
Add 3 eggs and vegetable oil. Mix well with a spoon.
Separately, mix the dry ingredients - sifted flour, baking powder, baking soda, cinnamon, nutmeg and dry ginger. Add in portions to carrot-egg mixture. Add the zest of one orange and mix the ingredients again.
Line the mold with baking paper and lay out the prepared mixture.
Bake for 45 minutes at 180 degrees.
And here is a photo of a piece of carrot casserole. Bright and rich color, and tastes delicious
