- carrots - 450 Grams
- cottage cheese - 300 Grams
- semolina - 80 Grams
- egg - 1 piece
- sugar - 40 Grams
- ground breadcrumbs - 20 Grams
- margarine - 40 Grams
- of butter - 40 Grams
- sour cream - 120 grams (or 300 grams of sauce)
Preparation: Put the carrots cut into strips into a sauté pan with a layer of 20-25 cm. Add a little milk or water and margarine. Cover and cook until half cooked. Prepare semolina porridge on milk or water. Wipe the cottage cheese with 1 teaspoon of sour cream, egg and sugar. Stir carrots with semolina porridge and cottage cheese mixture. The resulting mixture is put in a baking dish, oiled and sprinkled with breadcrumbs. Sprinkle the casserole on top, sprinkle with oil and bake until done. Cut into pieces and serve with sour cream or sauce.
Servings: 3-4