Carrot casserole

The most delicious and healthy dishes are obtained from simple products!

The author of the recipe

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Composition / ingredients

servings:

White bread (stale)

200

Carrots (fresh)

500

Kefir

0.7

Eggs

Butter

100

Cardamom

to taste

Nutmeg

to taste

Breadcrumbs

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 4 g

Fats 36 % 10 g

Carbohydrates 50 % 14 g

162 kcal

GI: 27 / 60 / 13

Step-by-step cooking

Cooking time: 35 min

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This cooking recipe is ideal for those who are on a diet and generally monitor their own weight. The food in the end turns out not too high in calories, but quite nutritious and tasty. In addition, it contains a large amount of vitamins, and therefore is suitable for baby food. This carrot casserole can also be cooked on rye bread (or on bread with bran), which turns it into an even lower-calorie dish.
Pre-boil the carrots together with the skin. After we clean it and rub it on a fine grater. We free stale wheat bread from the crust and soak it in kefir. When the bread is well swollen, squeeze it out slightly, put it in a bowl, knead with a fork, put dry spices, beat in eggs, mix well. And add to the carrot puree. We coat the heat-resistant mold with butter, sprinkle its bottom with breadcrumbs. Spread the whole vegetable mass on top. The entire surface is again sprinkled with breadcrumbs. Grate cold butter on a coarse grater and spread the pieces all over the casserole.