Usuba
Sandwich with sorrel, cottage cheese and carrot
A multi-layered sandwich with a crispy base, delicate cream cheese, braised greens, and aromatic carrot mousse with spices. A combination of textures and flavors: tangy sorrel, sweet carrot, and the piney notes of pine nuts.
- Total
- 25 min
- Standard serving
- 376 g
Ingredients
Total 14- Whole grain bread
60 g≈ 2 slice - Spinach
75 g≈ 1/2 bunch - Sorrel
50 g≈ 1/2 bunch - Pine nuts
9.75 g≈ 1 tbsp - Garlic
0.75 g≈ 1/4 clove - Philadelphia cream cheese
10 g≈ 2 tsp - Carrot
150 g≈ 1.5 pcs - Cream
7.5 ml≈ 1.5 tsp - Butter
10 ml≈ 2 slice - Ground cumin (zira)
0.425 g - Cane sugar
0.4 g - Nutmegмолотый
to taste - Salt
to taste - Chili pepperмолотый
to taste≈ 1/2 tsp
Instructions
- 1
Step 1
Grate the carrots on a fine grater. Stew them in butter for 5 minutes.
Add nutmeg, ground cumin, cane sugar, salt, and ground chili pepper. Pour in the cream and simmer until thickened.
Chill the carrot mousse.
- 2
Step 2
Chop the spinach and sorrel into thin strips.
Simmer them in a pot with 2 tablespoons of water and half a garlic clove for 3 minutes.
Add lightly roasted pine nuts, remove the garlic and take off the heat.
- 3
Step 3
Toast the slices of whole grain bread in a dry pan.
Spread the hot croutons with cream cheese.
- 4
Step 4
Spread the warm mixture of spinach, sorrel and pine nuts over the cheese.
- 5
Step 5
Arrange the cooled carrot mousse on sandwiches in an attractive shape. Garnish with pine nuts.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
