Russian Carrot Pie adapted from Mollie Katzen, The Enchanted Broccoli Forest,
1 Tbs. butter
1/2 c. finely minced red onion or shallot
1 lb. carrots ( I slice these thin in my cuisinart)
2 cloves garlic, minced
2 Tbls. lemon juice
1 Tbl. unbleached white flour
3 Tbsp fine bread crumbs (we omitted and used more flour)
1 1/2 c cottage cheese
1 egg
freshly ground pepper and salt
3 Tbs minced fresh dill
1. Preheat oven to 375 degrees.
2. Saute the onion. Add carrots and lemon juice and cook until softened but not mushy. Sprinkle in flour and remove from heat.
3. Beat together egg and cottage cheese in bowl until just combined. Add dill, salt & pepper.
4. Add cooked carrots; stir. Spoon into a lightly-sprayed 9" glass pyrex dish with or without a crust. If you'd like sprinkle with wheat germ, bread crumbs or parmesan cheese.
5. Bake for 15 minutes at 375 and then 30 minutes at 350. It is good to let it cool for a few minutes before serving.
1 TBL fresh dill = 1 tsp dried dill