Carrot roll
4 servings
100 minutes
Carrot roll is a delicate and light appetizer of European cuisine, captivating with its bright color and refined taste. The origins of this dish are linked to culinary traditions where vegetables harmoniously combine with soft cheeses and fresh herbs. In this roll, juicy carrot reveals its sweet flavor complemented by the airy texture of eggs and the creamy note of cottage cheese. Fragrant cilantro and dill add freshness, making it an ideal addition to a festive table or a light snack. It can be served chilled, enhancing the contrast of tenderness and richness of flavor. Convenient slicing allows serving the roll in portions, turning it into an exquisite element for a buffet. Delicious, beautiful, and elegant — this roll consistently delights and attracts attention.
1
To make a roll, you need to take carrots, eggs, butter (vegetable oil can be used), cottage cheese (can be replaced with Philadelphia or feta), cilantro and dill (any of your choice), salt, and pepper.
- Carrot: 500 g
- Chicken egg: 4 pieces
- Cream cheese (curd cheese spread): 200 g
- Dill: 1 bunch
- Cilantro: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Grate the carrot on a coarse grater. Sauté in butter for 5-7 minutes.
- Carrot: 500 g
3
Separate the egg whites from the yolks. Whisk the yolks.
4
Mix the yolks with the carrot. Add the whipped egg whites to the carrot. Stir from bottom to top. Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
5
Preheat the oven to 180 degrees. Line a baking tray with paper and place the carrot cake on it. Put the tray in the hot oven and bake the cake for 15-20 minutes.
6
Meanwhile, prepare the filling for the roll. Wash the greens, dry them, and pluck only the leaves. Puree the green leaves in a blender (or chop finely). Combine the greens with room temperature cheese. Mix thoroughly.
- Dill: 1 bunch
- Cilantro: 1 bunch
- Cream cheese (curd cheese spread): 200 g
7
Remove the baked cake, flip it onto a new baking sheet, cover it with an old sheet and a damp towel. Let it cool.
8
Carefully remove the paper (it comes off very easily). Spread the cooled cake with cheese filling and herbs.
- Cream cheese (curd cheese spread): 200 g
9
Carefully roll with paper. Cover with food wrap. Chill in the refrigerator for 1 hour.
10
Slice the roll with a sharp knife. Serve as an appetizer for lunch and dinner.
