Cottage cheese casserole with carrots

1 kg of carrots
4 eggs
200 grams of cottage cheese
pinch of salt
sesame seeds or nuts 20 gr
butter 1 tsp stretch


Carrot peel and grate.
Separate the yolks from the whites. Whip the egg yolks to lightening, proteins with a pinch of salt - to stable peaks.
In the yolks add the cheese, stir until smooth.
In the curd stir in carrots, then add proteins and mix gently.
Baking tins greased with sunflower oil. Put a lot of carrot and smooth. Sprinkle with sesame seeds or nuts (any).
Bake 40 minutes in the oven, preheated to 180 degrees.

To sweeten can add honey, but I like and unsweetened version.

All the bon appetit!


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