Ekadasi recipes – potato and carrot with buckwheat flour

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Ekadasi grated potato and carrotedited

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– 5-6 potatoes, grated,
– 2 bigger carrot, grated,
– A pinch of asafoetida (asafoetida resin, grated)
– 100 g feta cheese
– 100 ml extra virgin Olive oil
– 100 ml yogurt,
– 3 tablespoons buckwheat flour (optional),
– Salt, pepper, dry parsley, oregano to taste,
– 4 Tablespoons sour cream.

Method:

Potato and carrots peel and grate. Add asafoetida, and all unite. Then add the crumbled feta cheese (buckwheat flour if you want), oil and yogurt and seasoned with salt, pepper, parsley and oregano to taste. All mix well and pour into baking pan (greased with butter). Bake in the oven, preheated to 200 C. At the end of the baking smear sour cream, and briefly back into the oven. Serve hot with a favorite salad.

2 Comments

  1. Kas

    May 22, 2017 at 7:59 am

    No mention on baking duration

    • Vegetarian Plate

      July 24, 2017 at 5:43 am

      It is similar to baking potato itself. In this form it is needed 40min to 1 hour of baking.

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