Carrot roll with soft cheese filling

Carrot roll with soft cheese filling


Carrots — 500 g
Chicken eggs — 3 pcs.
Cheese (hard) — 50 g
Processed cheese — 2 packs
Mayonnaise — 50 g
Green onions — 100 g
Fresh dill — to taste
Butter — 30 g
Vegetable oil — 2 tbsp. l
Salt — to taste
Ground black pepper to taste

Peel raw carrots and grate them on a fine grater.

  1. Put the butter in a frying pan and pour in the vegetable oil, warm it up. Fry the carrots until soft, covering the pan with a lid. Throw the roasted carrots in a colander.
  2. Grind dill and onion.
  3. Divide the eggs into yolks and whites, enter the yolks to the roasted carrots. Add salt and pepper to taste, mix carrots with chopped dill and onion, stir. Proteins put in the fridge cool.
  4. Separately, beat the whites, adding a pinch of salt to them, into the foam. Posting to the carrots and stir gently.
  5. Cover the form with parchment, brush with oil and pour out the carrot mass in an even layer, the thickness of which should not be less than 0.5 cm.
  6. Send the blank to the oven and bake for 15 minutes at 180 degrees.
  7. Prepare the roll stuffing: freeze the processed cheese for half an hour.
  8. To rub ordinary and melted cheese on a grater. Wash and cut the green onions. Mix cheese with onions, mayonnaise, spices.
  9. Remove the base of the roll from the oven, leave it in shape for 5 minutes, then turn it over onto a surface lined with food film and remove the parchment.
  10. Put the cheese filling on a carrot base in a uniform layer, leaving no uncovered areas. Helping yourself with a film, roll the design into a roll.
  11. Clean the finished roll in the refrigerator and soak for several hours (it is better to leave it overnight).

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