CARROT ROLL – ..

Carrot Roll

Carrot roll, I gave the blog the closing will be described. In order batirik had meatballs, and even a little preparation I made this recipe, but it was past one when requests. Carrot roll, sponge-based dough is prepared by adding carrots. Material instead of carrots, zucchini, or spinach, it could be, of course, other materials you may need to replace these options. Also in the same way stuffing the cream cheese, yogurt, yogurt béchamel sauce duo of chicken instead of a mortar, or with mortar, it is possible to prepare.

In the invitation letter I’ve told you about your recipe, the original of Sister Nevil because it is just minor additions I’ve made. A bit laborious to prepare, but the taste is worth a recipe. The recipe follows;

Ingredients:

– 4 carrots, grated

– 1 onion (grated)

– 1 clove garlic

– 1/2 cup tomato puree
– 1 small red pepper

– 3 eggs (white and yellow separated)
– 2 tablespoons flour( heaping)

– Olive oil

Between:

– 150 g yoghurt

– 200 gr. cream cheese

– 1 teaspoon mayonnaise

– 2 cloves of garlic

– 3-4 sprigs parsley

– 1-2 sprigs fresh thyme

– 1 red pepper

– 1 teaspoon olive oil

– Salt, 1 carrot and parsley leaves for garnish

 

carrot roll-collage

Preparation:

First, we have our onions and garlic in olive oil stuffing. Then we add a little chopped red pepper and carrots and continue to roast. We add some flour and our tomatoes after they are roasted and we’re taking from the stove. We are adding Our egg after the butter for 2-3 minutes.

In a separate bowl, beat the egg whites with salt till the snow are unbeaten. At a later time 2-3, snuffing out the eggs, being careful not to we are adding carrot to the mixture. Our poured wax paper spread out mixture on a baking sheet pre-baking for 10-12 minutes in preheated oven to 180 degrees we’re. (My oven 30-40, to the extent it had left from the edge of space complete with this measure, while the duzlestirdim by cutting the edges with a knife roll) the dough out of the oven, a little mild when it gets wrapped in wax paper and put the rolls between we’re holding. (Just like I did it in this way you can hold it in the refrigerator for 1 day. Of course, turn off the edges, by preventing drying)

For stuffing, filtering the yogurt, cream cheese, mayonnaise, crushed garlic and salt mix. Add finely chopped parsley and the thyme and carrot rolls between our open and we’re driving. 1 teaspoon olive oil red peppers diced in the middle and we put our rolls, we wrap it around soteledig back. By covering it with the stuffing on our rolls, red pepper, parsley leaves and garnish with carrot slices cut like Chichewa, and serve we are. Bon Appetit…

Carrot Roll

rolls carrot-1

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