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1/2 x ca. 450 g | carrots peeled, sliced |
1 | Clove garlice; peeled |
1 Tasse | water |
1/2 Teelöffel | Lime peel; finely shredded |
2 Tasse | Watercress; leaves, firmly packed |
1 Teelöffel | Fresh tarragon; snipped (or 1/4 teaspoon dried, crushed) |
2 Teelöffel | Tarragon vinegar |
8 x ca. 30 g | cream cheese softened |
1/2 Tasse | sour cream |
2 gross | eggs |
| Edible flowers; optional |
Combine carrots, garlic, water and salt in a medium sauce pan. Bring to boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender. Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in a blender container; blend or process until smooth. Transfer mixture to a bowl. Stir in lime peel; set aside. Combine watercress, tarragon and remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce heat. Cover and cook 1-2 minutes or until watercress is tender. Drain reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid in a blender container or food processor bowl. Blend or process until combined. Transfer to a bowl. Stir in tarragon vinegar; set aside. Line an 8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese and sour cream in a small bowl. Beat with an electric mixer until smooth. Add eggs; beat until combined. Divide mixture in half, . Stir half of cream cheese mixture into carrot mixture; pour into prepared pan. Stir other half of cream cheese mixture into watercress mixture; carefully pour over carrot mixture in pan. Cover pan with foil. Place pan in a baking dish. Fill the baking dish with hot water to a depth of 1 inch. Place baking dish in a 350F over. Bake for 50-60 minutes or until center is set. Cool completely on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a serving platter. Remove foil. Garnish with edible flowers, if desired. Makes 14 servings.
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