Carrot casserole with semolina porridge and cottage cheese
8 servings
60 minutes
Carrot casserole made from semolina and cottage cheese is a delicate and aromatic dish of Russian cuisine that combines the softness of semolina, the creamy texture of cottage cheese, and the sweet freshness of carrots. The casserole has a warm, cozy taste with light notes of vanilla, cinnamon, and black pepper that give it a special piquancy. Historically, such casseroles were popular in homes where simple and affordable ingredients were valued for creating nutritious and hearty dishes. Oat flakes add structure, making the casserole denser, while dried fruits or nuts bring additional textural play. It is an ideal option for both breakfast and a light dinner served with honey or sour cream. The casserole delights the eye with its bright golden color, and its softness makes it a favorite dish for both children and adults.
1
Need to cook semolina porridge. Take 0.5 liters of milk, add cinnamon, vanilla, and black pepper to the milk, when boiling add a glass (200 g) of semolina, cook for 5 minutes on low heat and let it cool.
- Milk: 5 l
- Ground cinnamon: pinch
- Vanilla: to taste
- Ground black pepper: to taste
- Semolina: 1 glass
2
I grated the carrot on a grater and blended it into a puree, so if the blender's power allows, you can skip the grating step. I added 1% cottage cheese and slightly cooled semolina porridge to the carrot puree and mixed everything well with the blender.
- Carrot: 4 pieces
- Cottage cheese: 250 g
- Semolina: 1 glass
3
Mix 4 well-beaten eggs into the carrot mixture and pour it into a well-greased olive oil mold.
- Chicken egg: 4 pieces
4
Since the mixture is quite liquid, we can confidently add a cup of oats, and you can add candied fruits, nuts, and dried fruits.
- Oat flakes #2: 1 glass
- Sugar: 4 teaspoons
5
Place the casserole in a preheated oven at 170-190 degrees and bake for about 40 minutes. Ideally, you can bake it longer for a drier result.