Carrot pie

vegetarian puff pastry pie

Filling

Procedure
600 g carrots (e.g. orange, yellow, purple)
300 g full-fat quark
100 ml single cream
4 eggs
1 tbsp cornflour
50 g grated Parmesan
1 bunch of parsley, chopped
3 tsp salt
1 pinch of nutmeg
Some pepper
1 orange, some grated zest

Pie

Procedure
Butter for greasing
2 rolled-out rounds of puff pastry
2 tbsp ground hazelnuts
Shopping list
Quantity Ingredient
300 g full-fat quark
1 pinch of nutmeg
50 g grated Parmesan
4 eggs
1 bunch of parsley
Some pepper
2 rolled-out rounds of puff pastry
100 ml single cream
1 tbsp cornflour
600 g carrots (e.g. orange, yellow, purple)
1 orange
Butter for greasing
3 tsp salt
2 tbsp ground hazelnuts

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