Casserole is always delicious! And if it is also made from pumpkin and carrots, it’s just the healthiest delicacy. I bring to your attention a dietary, tasty and healthy dish for the whole family.
In the photo there is a ready-made casserole of pumpkin and carrots Recipe content:
- Step by step cooking
- Video recipe
Basically, all varieties of casseroles are made quite simply and do not present any difficulties, even for beginners, inexperienced housewives. Since they do not require any high knowledge and skills in culinary art. All the ingredients are simply mixed here, following the recommendations set out in the recipes, and baked in the oven.
Pumpkin casserole with carrots has a pleasant aroma and amazing taste. This dish is suitable for those who have to regularly calculate their calories. However, on the contrary, here you can not count them at all. This dessert is very light, nutritious, low-calorie, easy to prepare, which will definitely interest any hostess. Pamper yourself and your family with sweet delicacies with benefits for your figure and health. So let's move on to baking a harmless and delicious dessert with pumpkin and carrots.
- Calorie content per 100 g - 55 kcal.
- Servings - 4
- Cooking time - 15-20 minutes for boiling pumpkin and carrots, 10-15 minutes for kneading dough, 35-40 minutes for baking
- Pumpkin - 300 g
- Carrots - 200 g
- Orange - 1 pc.
- Bran - 100 g
- Honey - 2-3 tablespoons
- Salt - a pinch
- Baking soda - 1 tsp without slide
- Eggs - 2 pcs.
Step by step cooking pumpkin and carrot casserole
1. Peel the pumpkin and carrots, wash them under running water and boil them until the vegetables acquire a soft consistency. The cooking time will take about 15-20 minutes. You can cook foods in one pan, since they reach the required readiness at the same time. To shorten the cooking time, you can chop the vegetables finely.
2. When the pumpkin and carrots are ready, drain the water and use a crush or blender to grind.
3. Transfer the resulting vegetable mass to a mixing bowl.
4. Add bran to the food. They can be any according to your preference: oatmeal, buckwheat, rye, linseed, etc.
5. Stir in food, season with a little salt and add honey. Stir again and taste the mass, add sweets if necessary.
6. Wash and dry the orange. Grate the zest on a fine grater.
7. Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, put more, do not really prefer, limit yourself to 1 tsp.
8. Place baking soda on top of food and stir.
9. Carefully separate the eggs and separate the whites from the yolks. Do this carefully so that not a drop of yolk gets into the bowl of whites.
10. Beat the yolk with a mixer for about 2 minutes until the liquid is light and light. Pour the whipped egg yolk into the batter and stir in.
11. Wash the beaters from the mixer and dry well. Then, starting at low turns, start whisking the protein and gradually switch to high speed. Whisk it until fluffy white and stable peaks form. Send the protein into the dough.
12. Gently mix the whites in several movements in one direction.
13. Grease a baking dish and sprinkle with semolina, bran or cocoa powder.
14. Place the dough in the mold and smooth the surface.
15. Send the casserole to bake in an oven heated to 180 ° C for 35-40 minutes. Do not overexpose it in the brazier, because all products used are almost ready. It is necessary that they only communicate with each other.
16. Chill the finished dessert a little so that it can be easily removed from the container. Then put on a dish and sprinkle with powdered sugar. Serve warm or chilled.
See also a video recipe on how to make a healthy pumpkin casserole for nursing mothers (the program "Everything will be fine" release 2014-22-09):