Rübli-Schmarrn vom Blech

Name: Rübli-Schmarrn vom Blech
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Carrots; 1 collar flat leaf parsley; 1 red onion; 4 Eggs (Gr. M); 7-10 Tbsp salt, pepper, nutmeg; 350 g Buttermilk; 250 g Flour; 1 knife tip Baking Powder; 3 TABLESPOONS Pumpkin seeds; 2 TABLESPOONS Oil; 1 collar Chives; 150 g Cream curd; 100 g ripened cream

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Carrots
1 collar flat leaf parsley
1 red onion
4 Eggs (Gr. M)
7-10 Tbsp salt, pepper, nutmeg
350 g Buttermilk
250 g Flour
1 knife tip Baking Powder
3 TABLESPOONS Pumpkin seeds
2 TABLESPOONS Oil
1 collar Chives
150 g Cream curd
100 g ripened cream

Directions

1
Peel, wash and roughly grate the carrots. Wash parsley, shake dry and chop finely. Peel onion and chop finely. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
2
Separate eggs. Refrigerate the egg whites. Mix egg yolk, salt, pepper and nutmeg briefly with the whisk of the mixer. First stir in buttermilk, then flour and baking powder. Stir in carrots, onion, pumpkin seeds and half of the parsley briefly.
3
Let the dough swell for about 15 minutes.
4
Heat the fat pan (deep baking tray; approx. 32 x 39 cm) in a hot oven for approx. 10 minutes. Beat the egg white until stiff and fold into the dough in portions. Coat the hot fat pan thinly with oil.
5
Put the dough immediately onto the fat pan and smooth it down. Bake in the oven on the lowest shelf for about 8 minutes until golden brown.
6
In the meantime, wash the chives for the herb curd, shake dry and cut into small rolls. Mix with quark, sour cream and the rest of the parsley. Season to taste with salt and pepper.
7
Take the junk out of the oven. Use a spatula to remove portions of the tray and turn them over. Pluck into pieces with two forks. Bake in the hot oven for about 5 minutes and serve with herb curd.