Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3 1/2 x ca. 450 g | carrots peeled, sliced |
4 gross | Eggs lightly beaten |
2/3 Tasse | flour |
1/2 Tasse | sugar |
2 Esslöffel | Margerine; melted |
2 Teelöffel | salt |
2 Teelöffel | cinnamon ground |
1 Teelöffel | ginger ground |
1 Teelöffel | nutmeg ground |
1 Tasse | Soy milk; (original flavor) |
(Adapted from Nov. 97 Eating Well Magazine)
Cook carrots in boiling salted water until very tender, about 12 minutes. Drain and rinse in cold water. Drain again. Puree carrots and scrape into a large bowl.
Add eggs, flour, sugar, margerine and seasonings, whisking until smooth. Gradually whisk in soy milk.
Pour into two lightly greased quiche or pie pans. Bake in 350 degree oven for 25 to 35 minutes until set in the center. Let stand for 10 minutes before serving.
This can be made ahead, and kept covered in the refrigerator for up to 2 days. Reheat before serving.
|
|
Anmerkungen zum Rezept:
|