Carrot and pumpkin curd casserole

4 servings

50 minutes

Carrot-pumpkin cottage cheese casserole is a cozy, delicate dish of European cuisine that harmoniously combines healthy vegetables, soft cottage cheese, and aromatic cinnamon. Its roots trace back to home recipes where simplicity and ingredient accessibility play a key role. The casserole turns out airy and slightly moist thanks to the pumpkin-carrot puree, while the cottage cheese adds softness and a pleasant tanginess. Cinnamon and sugar fill it with warm notes, making the flavor rich yet balanced. Ideal for breakfast or a light dessert, especially in cooler seasons. It is recommended to serve with sour cream to highlight the tenderness of the texture. This dish not only delights the taste but also provides benefits due to its vitamin-rich composition.

Energy value per serving

• Calories: 471.9
• Proteins: 29.7g
• Fats: 11.5g
• Carbohydrates: 64.6g

Ingredients

• Cottage cheese: 500 g
• Pumpkin: 250 g
• Carrot: 2 pc
• Chicken egg: 3 pc
• Semolina: 2 tbsp
• Potato starch: 2 tbsp
• Sugar: 0.8 glass
• Cinnamon: 0.3 tsp

Cooking steps

1. Peel the pumpkin and carrot, wrap them in a plastic bag, and cook in the microwave on full power until soft. Blend into a puree. Allow to cool slightly.

   Required ingredients:

   • Pumpkin: 250 g
   • Carrot: 2 pieces

2. Whisk eggs, sugar, starch, cinnamon, and semolina with a fork. Add cottage cheese and vegetable puree. Knead well by hand.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 0.8 glass
   • Potato starch: 2 tablespoons
   • Cinnamon: 0.3 teaspoon
   • Semolina: 2 tablespoons
   • Cottage cheese: 500 g

3. Grease the mold with oil and sprinkle with semolina. Place the cottage cheese mixture and smooth it out. Bake in a preheated oven at 180 degrees for 30-40 minutes.

   Required ingredients:

   • Semolina: 2 tablespoons
   • Cottage cheese: 500 g

4. Serve warm with sour cream.