This dish was a work-out for my right arm. First, I grated carrots. Then, I whipped egg whites. And to top it off, there was a rather impressive pile of dishes to wash. Not having previously encountered carrot casserole, my brain also had to rise to the challenge, working from a nonchalant recipe in Latvian National Kitchen by Nina Masilune. Do “foamy” egg whites look like meringue, or like egg with bubbles? At what temperature does one bake a Latvian casserole? And, for that matter, how can I tell if it is “done”? All things considered, I think the slightly sweet, slightly cheesy, soft slice of fluffy carrot eggs I cooked up was a bit of a feat.
My interpretation of a recipe in Latvian National Kitchen, Nina Masilune
Serves 1 as a main dish, two as a starter
- 300gr carrots, grated
- 50gr feta cheese, crumbled
- 1 egg
- 10gr butter
- Two pinches of salt
- Grated parmesan, enough to cover the top of the casserole
- Sour cream, for serving
Preheat oven to 200 degrees Celsius. Melt the butter in a saucepan with 100ml of water and the salt. Add the carrots, cover and cook for five minutes or so. When the carrot has wilted, uncover the pan, give the contents a good stir and cook until most of the liquid has evaporated and the carrot is tender. Leave to cool a little.
Separate the egg and mix the yolk with the feta. When the carrot is warm rather than hot, add it to the cheese and egg. Whip the egg white until soft peaks form, and fold into the carrot mixture. Transfer to a baking dish and cover the top with grated parmesan.
Bake for about 30 minutes, until the parmesan has melted and shows golden spots and the carrot mixture has firmed up. Serve with a big dollop of sour cream.