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Russian Carrot Mold Recipe
|Tender young carrots||1 1⁄4 Pound|
|Fresh dill||3 Tablespoon, chopped|
|Butter||6 Tablespoon, 5 tablespoons of which melted|
|Fine soft bread crumbs||1 Cup (16 tbs) (Fresh)|
|Fine dry breadcrumbs||3 Tablespoon|
|Sour cream/Smetana with buttered peas||1⁄4 Cup (4 tbs) (For Serving)|
Serving size: Complete recipe
Calories 1695 Calories from Fat 1071
% Daily Value*
Total Fat 121 g186.3%
Saturated Fat 63.4 g317%
Trans Fat 0 g
Cholesterol 1492.3 mg
Sodium 2074.5 mg86.4%
Total Carbohydrates 101 g33.6%
Dietary Fiber 21.7 g86.6%
Sugars 10.1 g
Protein 55 g110.7%
Vitamin A 150.3% Vitamin C 64.7%
Calcium 51.2% Iron 72.3%
*Based on a 2000 Calorie diet
Use 1 tbsp of the butter to grease a 6 cup capacity souffle dish; sprinkle the inside with fine dry breadcrumbs.
Trim and peel the carrots. (The fresher the carrots, the more flavor they will have.)
Cut into small pieces and boil in a large saucepan of salted water for about 30 minutes or until very tender.
Drain well and reduce to a smooth puree in the food processor or vegetable mill.
Transfer to a large bowl, stir in the 6 egg yolks, the dill, salt, freshly ground white pepper to taste, and a pinch of nutmeg.
Stir thoroughly, then add the melted butter and the fine fresh breadcrumbs and mix well.
Beat the egg whites with a pinch of salt until stiff but not at all dry or grainy and fold into the carrot mixRemove the stalks carefully from the spinach and save them for soups or for braising as you only need the leaves.
Wash, dry on paper towels, chop finely, and place in a large bowl.
Trim, wash, and prepare the leeks, scallions, and lettuce.
Remove the outer, tougher layers or leaves of all these, as only the tender parts are used for this recipe.
Cut them all into very thin strips.
Mix in the bowl with the spinach and parsley.
Preheat the oven to 325°F.
Grease the inside of a nonstick ring tube or turban mold lightly with oil (approximately 10 in outer diameter, 4 in inner diameter).
Chop the walnuts very coarsely.
Break the eggs into a bowl and beat them briefly with 2-1/2 tsp salt and 1/2 tsp freshly ground black pepper.
Sift the flour into the bowl and beat well.
Add to the prepared vegetables and mix thoroughly.
Carefully ladle into the mold, tap the bottom of the mold on the work surface gently to get rid of any trapped air, and cook in the oven for 50 minutes, or until the surface is pale golden brown and the cooked mixture has shrunk away from the sides a little.
Test by inserting a thin skewer or cocktail stick deep into the mixture: it should come out clean and dry.
Take out of the oven and leave to stand for 15 minutes before unmolding.
While the mold is cooking, make the sauce: beat the cream stiffly and fold in the yoghurt and a pinch of salt.
Pour some of the sauce into a small bowl in the central well of the mold or simply spoon in enough sauce to fill this central cavity in the serving dish.
Arrange the pomegranate seeds and the mint leaves decoratively on top of the creamy sauce.