Spicy carrot bread cake with herb sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash spring onions and cut into fine rings. Peel the garlic, crush it finely and fry it together with the onions in a pan in hot oil until transparent. Clean and wash the carrots and, except for 3-4 pieces, grate them roughly and sprinkle them with lemon juice. Steam whole carrots in a little salt water for 8 minutes. Grate black bread. Sprinkle some crumbs over the tin (1 1/2 litre capacity). Knead eggs, crème fraîche and almond leaves with the prepared ingredients. Season with salt, pepper and nutmeg. Pour part of the mixture into the tin. Then alternately fill in the whole carrots and the remaining bread vegetable mixture. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Wash the herbs, dab dry and chop finely, except for something to decorate. Heat the fat in a pot, sauté the flour in it until golden brown and deglaze with milk and stock. Bring to the boil while stirring and season to taste. Add herbs. Take the cake out of the oven, let it cool down a little, turn it over and cut it into warm slices. Arrange with sauce and serve garnished with a bouquet of herbs

2. 2

   Per portion (with 6 persons) approx. 1890 kJ/ 450 kcal

3. 3

   E 14 g/ F 27 g/ KH 36 g. Per portion (with 4 persons) approx. 2810 kJ/ 670 kcal

4. 4

   E 21 g/ F 41 g/ KH 54 g

Nutrition Facts

KCAL
450 kcal

CARBS
36 g

FATS
27 g

PROTEINS
14 g