Cheese Casserole with Carrots and Garlic

Description

This cheese casserole recipe with carrots and garlic will help you figure out what to do if you suddenly find yourself with a piece of cheese. Russian cheeses often have a slight bitterness, which the carrots and cream help to smooth out. The casserole is prepared using a water bath, allowing the cheese mixture to melt evenly and giving the casserole a stretchy texture.

Ingredients

• Carrot - 10.6 oz
• Egg white - 4 pieces
• 10% cream - 3 fl oz
• Russian Cheese - 7.1 oz
• Garlic - 4 cloves
• Butter - 0.7 oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

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

Step 2

Crush the garlic and mix it with the grated carrot. Whisk the cream and egg whites together, then combine with the grated cheese and carrot mixture. Season with salt and pepper to taste.

Step 3

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

Step 4

Place the molds in a preheated oven at 320°F, in a water bath, and bake for about forty minutes until a golden crust forms.

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