Lithuanian carrot casserole
Description
It goes wonderfully with tea and coffee. This casserole comes together quite quickly and easily; if you like, you can make it savory by adding spinach or cheese. If you want something tasty and wholesome with your tea, this recipe will save the day! You won’t be able to stay indifferent—I definitely recommend trying it. I’m giving all the proportions as in the original, but you can adjust them to taste. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all ingredients. Separate the eggs into whites and yolks. For now, place the whites in the refrigerator.
- 2
Step 2
Grate the carrots on the coarse side of a grater. Pour water into a cauldron or a heavy-bottomed saucepan, add the carrots and cook, covered with a lid, for 20–30 minutes.
- 3
Step 3
Stir periodically. The carrots should become soft. If cooking in regular cookware, add more water — 75 ml.
- 4
Step 4
Purée the cooked carrots using a blender.
- 5
Step 5
Add three egg yolks, sugar, cinnamon and
- 6
Step 6
Mix.
- 7
Step 7
Separately whip three egg whites with a pinch of salt until stiff peaks form. Fold them gently into the carrot in 2–3 additions.
- 8
Step 8
Mix with quick movements from top to bottom. The mixture should turn out light and airy.
- 9
Step 9
Grease a heatproof baking dish with soft butter. Sprinkle with breadcrumbs.
- 10
Step 10
Pour the prepared mixture into the tin and bake at 180 °C for about 25–30 minutes.
- 11
Step 11
The Lithuanian carrot casserole “Морку апкяпасс” is ready. Let it cool until warm, then slice and serve.
- 12
Step 12
The most delicate treat—delicious with sour cream, but you can also serve it with plain yogurt or lingonberry jam.