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Carrot Kugelhopf

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Ingredients
  Garlic 1 Clove (5 gm)
  Onions 4 Ounce (125 Grams)
  Mushrooms 4 Ounce (125 Grams)
  Low fat spread 30 Milliliter (2 Level Tablespoon)
  Carrots 8 Ounce (225 Grams)
  Water 3⁄4 Pint (425 Milliliter)
  Chicken stock cubes 3
  Eggs 6
  Turmeric 1⁄2 Teaspoon (Leveled)
  Salt To Taste
  Pepper To Taste
  Edam cheese 3 Ounce, grated (75 Grams)
  Parsley 30 Milliliter, chopped (2 Level Tablespoon)
Directions

GETTING READY
1. Preheat oven to 350° Fahrenheit.
2. Dice onion, mushrooms and carrots.
3. Crush garlic.

MAKING
4. In a saucepan, cook onion, mushroom and garlic in low fat spread.
5. Add diced carrots and boiling water with stock cubes; cover pan and let simmer for 20 minutes.
6. Uncover pan, stir continuously and boil vigorously until water evaporates.
7. In a liquidizer, put cooked vegetables and 2 eggs; make a puree.
8. Add salt, pepper, turmeric and remaining vegetables; blend thoroughly.
9. To the pureed vegetables, add cheese and parsley.

FINALISING
10. Into a casserole dish, pour the puree.
11. In a pan of water, place the dish and the add more water to bring the level to half of the dish.
12. Bake in preheated oven for 1 hour.

SERVING
13. Cut carrot Kugelhof into wedges and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Cake
Ingredient: 
Carrot
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
6

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