Recipe: Carrot savory pie with fresh coriander
Savory pies and pizza with herbs
June 18, 2011
I sowed a few coriander plants this year, but they're exposed to sunlight for several hours a day, watered and cuddled and are producing very well.
This recipe is inspired by Barbara's Torta salata di carote al coriandolo: it's very similar but uses coriander seeds instead of fresh coriander. I also added some almonds because I like the carrot/almonds combo.
Carrot savory pie with fresh coriander
Ingredients
4-5 large carrots (about 500g)
1 onion
1 tbsp butter
2 eggs
50g ground almonds
1 tsp baking powder
100ml single cream
1 bunch cilantro
salt
Directions
Chop the onion and fry in butter for a few minutes. Add the julienned carrots and stir well.
Pour a few tablespoons of water and cook for 10 minutes. Season with salt.
Beat the eggs and stir in the almond flour, baking powder and chopped coriander. Combine with the carrot mixture.
Pour into a buttered pan (20cm diameter) and bake in preheated 180° C (356 F) oven 30 minutes.
Two years ago:
Corn salad with Thai basil
This joins to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes as founded by Ruth from Ruth's Kitchen Experiments.
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