Carrots with cheese sauce
84 60 минут -
Soft carrot appetizer, wrapped in a tender shell of batter. Addition to carrots and cheese, spicy sauce. For magazine contest "the Culinary workshop".
Ingredients for Carrots with cheese sauce
- Carrots - 3-4 PCs
- Flour - 80-100 g
- Chicken egg - 1 piece
- Dry white wine - 65 ml
- Mineral water - 2-4 tbsp.
- Curd - 150-200 g
- Yogurt - 3 tbsp.
- Garlic - 1-2 tooth.
- Lemon juice
Step by step instruction of cooking Carrots with cheese sauce
Carrots cut into strips or slices ~ 2 cm.
Boil for 10-15 minutes in salted water, drain the water.
In a Cup pour the mineral. water + wine(champagne), egg, salt and pepper.
Add gradually the flour. Took less than 100 g.
The color was grey at the batter, I added turmeric - a pinch, leave for 15 mins the batter.
Then carrots roll in remaining flour (forgot in beginning to do), then dipped in a batter-batter,
fry chunks in hot oil.
Put on a tissue to avoid excess fat.
The cheese sauce.
Finely chop the garlic (or through a garlic press) and place in a bowl with cottage cheese.
Add gatih (yogurt).
Added curry spice mix.
And add the chopped greens and sprinkle with lemon juice.
Another tip: can someone need. ;-)
The greens I have faded to "revive" it in a Cup pour water + vinegar (1-2 tbsp) and put ice. Leave in the cold for 30 minutes-1hour.
Apply carrots with cheese sauce.