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Grandmother of carrots and peas Idaho

Grandmother of carrots and peas Idaho

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!

Cooking time- Number of servings-

Ingredients for Grandmother of carrots and peas Idaho

Step-by-step instruction of cooking Grandmother of carrots and peas Idaho

Step 1

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.

Step 2

Peel the carrot, wash and grate on a coarse grater.

Step 3

In a saucepan put the carrots, pour milk.

Step 4

Cover and cook, stirring occasionally on slow fire until soft carrots.

Step 5

Measure out the semolina. I took from the Mistral.

Step 6

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).

Step 7

Turn off the heat, cover and leave on for 10 minutes.

Step 8

Boiled peas to fill with butter and season with salt.

Step 9

In chilled mass add cane sugar.

Step 10

Drive egg, spices. Mix well.

Step 11

Form for baking grease oil and sprinkle with breadcrumbs. To put our carrot pea mass.

Step 12

Bake in the oven at a temperature of 180 0C for 15 - 20 minutes.

Step 13

Serve with sour cream.