Ingredients with Measurements:
- 1 pound of carrots, peeled and grated
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cumin
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of cinnamon
- 1/2 cup of milk
- 2 eggs
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of shredded mozzarella cheese
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Grater
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the grated carrots to the skillet, along with the salt, black pepper, paprika, cumin, turmeric, and cinnamon. Stir well to combine.
4. Cook the carrot mixture for about 10 minutes, or until the carrots are tender.
5. In a separate bowl, whisk together the milk and eggs.
6. Add the shredded cheddar and mozzarella cheeses to the bowl, and stir to combine.
7. Add the cooked carrot mixture to the bowl, and stir well to combine.
8. Pour the mixture into the pie crust, and smooth out the top with a spatula.
9. Bake the pie for 30-35 minutes, or until the filling is set and the crust is golden brown.
10. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 18g
Protein: 10g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Gouda or Swiss.
- You can use a gluten-free pie crust if needed.
Variations:
- Add some chopped fresh herbs, such as parsley or thyme, to the filling for extra flavor.
- Add some cooked and crumbled bacon to the filling for a meaty twist.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated carrots before adding them to the skillet.
- You can make the pie ahead of time and reheat it in the oven before serving.
- Serve the pie with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with some fresh herbs and a sprinkle of paprika on top.
Garnishes:
- Fresh herbs, such as parsley or thyme
- Paprika
Pairings:
- Serve the pie with a side salad or some roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted broccoli or cauliflower
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Morkovcha is a traditional Russian dish made with grated carrots and spices.
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve the pie warm or at room temperature.
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Taste: Savory, Cheesy, Comforting, Rich, Tangy