Carrot casserole with lemongrass and coriander
8 servings
30 minutes
Carrot casserole with lemongrass and coriander is a bright and aromatic dish that combines the tenderness of creamy dough, the sweetness of carrots, and the exotic freshness of lemongrass. This dish draws inspiration from European cuisine but with hints of Eastern spice. The creamy texture of the filling, enhanced by farmer's sour cream and cream, makes the casserole tender and rich. Fresh coriander adds a light spiciness and herbal depth to it. The exquisite combination of carrot with apple and spicy pepperoni in the salad adds a pleasant contrast of textures and flavors to the dish. The casserole is suitable for both everyday dinners and festive occasions—it will fill the home with warmth and coziness.
1
For the test, mix flour with a little salt, rub in diced butter. Beat in 1 egg, knead the dough. Add 2 tablespoons of cold water and knead the dough quickly again. Wrap the dough in foil and place it in a cold place for 30 minutes.
- Wheat flour: 300 g
- Salt: to taste
- Butter: 160 g
- Chicken egg: 5 piece
- Cream: 200 g
2
For the filling, wash the lemongrass stalks, let the liquid drain and chop finely. Boil with cream and let sit covered for 15 minutes. Peel the carrot, slice it thinly and pre-boil in salted water for 6-8 minutes. Strain the cream through a sieve and whip with sour cream and remaining eggs. Add salt and pepper.
- Lemongrass: 3 stems
- Cream: 200 g
- Carrot: 1 kg
- Farmhouse sour cream: 100 g
- Chicken egg: 5 piece
- Salt: to taste
- Ground black pepper: to taste
3
Roll out the dough to a thickness of 3-4 mm. Grease the baking dish with butter. Place the dough and press it firmly to the bottom of the dish.
- Butter: 160 g
4
Place the carrots on top and pour with egg cream. Bake in the oven at 160 degrees (Intensive baking) on the 2nd level from the bottom for 40-45 minutes. Let cool slightly, then remove from the mold.
- Carrot: 1 kg
5
Wash the coriander, dry it, and pluck the leaves. Wash the apples, remove the core, and cut into thin strips or grate. Wash the pepperoni, cut it in half lengthwise, remove the seeds, and chop finely. Mix the ingredients with salt, pepper, and olive oil. Divide the casserole into portions and place on plates. Serve with salad on top.
- Cilantro: 1 bunch
- Apple: 2 pieces
- Pepperoni: to taste
- Red chili pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
