Cheese casserole with carrots and garlic

6 servings

60 minutes

The recipe for cheese casserole with carrots and garlic will help you understand what to do if you suddenly have a piece of Poshekhonsky cheese. Russian cheeses often have a slight bitterness, and carrots and cream smooth it out. Prepare the casserole in a water bath - this way the cheese mass will melt evenly, and the casserole will become viscous.

Energy value per serving

• Calories: 236.1
• Proteins: 13.8g
• Fats: 17.5g
• Carbohydrates: 5.6g

Ingredients

• Carrot: 300 g
• Egg white: 4 pc
• Cream 35%: 100 ml
• Poshekhonsky cheese: 200 g
• Garlic: 4 clove
• Butter: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Grate the peeled carrot and Poshokhon cheese on a fine grater. Simmer the carrot in a small amount of water until soft. Drain in a colander, cool, and dry.

   Required ingredients:

   • Carrot: 300 g
   • Poshekhonsky cheese: 200 g

2. Crush the garlic and mix it with the carrot. Whip the cream and egg whites with a whisk and mix with grated cheese and carrot, seasoning the mixture with salt and pepper to taste.

   Required ingredients:

   • Garlic: 4 cloves
   • Carrot: 300 g
   • Cream 35%: 100 ml
   • Egg white: 4 pieces
   • Poshekhonsky cheese: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Pour the batter into ceramic baking molds (you can use several individual ones or one large), previously greasing them with butter.

   Required ingredients:

   • Butter: 20 g

4. Place the molds in an oven preheated to 160 degrees, in a water bath, and bake for about forty minutes until a golden crust forms.