Description
Babka is a type of casserole. Preparing zapekanku very often. This is a very old recipe from a famous chef, a member of the exclusive club of "100 best chefs in the world" Anatoly Galkin. Believe me for fans of peas and carrots is a Paradise, the Royal dish. Very tasty, useful!
Ingredients
-
Peas
100 g
-
Semolina
40 g
-
Milk
200 ml
-
Carrots
450 g
-
Brown sugar
2 Tbsp
-
Chicken egg
2 piece
-
Salt
-
Butter
30 g
-
Cinnamon
-
Carnation
-
Bread crumbs
-
Sour cream
Cooking
Best suited yellow peas, I take Idaho yellow split from the company Mistral. It is not necessary to pre-soak, just rinse and cook for 30-40 minutes until tender.
Peel the carrot, wash and grate on a coarse grater.
In a saucepan put the carrots, pour milk.
Cover and cook, stirring occasionally on slow fire until soft carrots.
Measure out the semolina. I took from the Mistral.
In the finished carrots to add semolina, stir. (from semolina will absorb the remaining fluid, and you will want to add more milk, but not necessary, as it should be).
Turn off the heat, cover and leave on for 10 minutes.
Boiled peas to fill with butter and season with salt.
To the peas add the carrots, blend everything in a blender. (well, if there's no blender to scroll several times through a meat grinder).
In chilled mass add cane sugar.
Drive egg, spices. Mix well.
Form for baking grease oil and sprinkle with breadcrumbs. To put our carrot pea mass.
Bake in the oven at a temperature of 180 0C for 15 - 20 minutes.
Serve with sour cream.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.