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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I've made this vegetarian recipe from The Enchanted Broccoli Forest cookbook so many times that my copy of the cookbook fell apart at that page! Economical, unusual, and absolutely delicious. Also travels well and keeps for a week in the fridge. Ingredients:
3 tablespoons butter |
1 cup minced onion |
1/2 teaspoon salt |
1 lb carrot, peeled, sliced |
1 tablespoon flour |
1 1/2 cups cottage cheese |
1/2 cup grated mild white cheese |
1 egg, beaten |
lots fresh ground black pepper |
1 tablespoon dried dill weed |
3 tablespoons wheat germ |
paprika |
Directions:
1. Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
2. Add the carrots and 1/2 teaspoon salt and cover the skillet.
3. Cook, stirring occasionally, until carrots are tender.
4. Uncover and stir in flour.
5. Preheat oven to 375.
6. Beat the cheese and egg in a bowl.
7. Stir in the carrot mixture, black pepper, and dill.
8. Spread the mixture in an 8-inch pie crust (the book recommends a nut crust - I've posted the recipe as Crunchy Nut Pie Pastry).
9. Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
10. Let stand 5 minutes before cutting.
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