Savory broccoli loaf

Name: Savory broccoli loaf
Ingredients: 3 carrots; 1000 ml water; 150 g broccoli; 1000 ml water; 2 teaspoons salt; 1 red bell pepper; 5 eggs; 300 g sour cream; 130 g telemea; 300 g flour; 1 packet baking powder; 1/2 teaspoon ground pepper; 1 tablespoon oil for the pan; 1 tablespoon flour for the pan

Appetizers - Savory broccoli loaf by Melania F. - Recipia

Savory broccoli loaf is made with carrot, roasted pepper and telemea, with broccoli florets tucked into the middle. The center stays soft, and the slices hold together well once cooled. I like to serve it cold, cut into handy slices. Prep: 20 minutes. Cook: 103 minutes. Rest: 60 minutes. Total time: 183 minutes. Serves: 8. About 330 kcal and 12 g protein per serving.

Ingredients

3 carrots
1000 ml water
150 g broccoli
1000 ml water
2 teaspoons salt
1 red bell pepper
5 eggs
300 g sour cream
130 g telemea
300 g flour
1 packet baking powder
1/2 teaspoon ground pepper
1 tablespoon oil for the pan
1 tablespoon flour for the pan

Preparation

1. Peel the carrots and boil them in 1000 ml water for 20 minutes, until a fork slides in easily. Drain well and purée until smooth. 2. Roast the whole pepper at 220°C for 20 minutes, turning it once, until the skin is blackened and blistered. Peel it and cut it into pieces. 3. Boil the broccoli in 1000 ml boiling water with 1 teaspoon salt for 2-3 minutes, until bright green. Drain it and separate it into florets. 4. Mix the carrot purée with the grated telemea, sour cream, 300 g flour, baking powder and egg yolks. Add 1 teaspoon salt and the pepper. Beat the egg whites until stiff, then gently fold them in, lifting the mixture from the bottom. 5. Grease a loaf pan and dust it with 1 tablespoon flour. Pour in half the mixture, add half the broccoli and roasted pepper, then add the remaining mixture. Arrange the rest of the broccoli and pepper on top. 6. Bake at 160°C for 60 minutes, until the loaf is set and browned. Leave it to cool for 60 minutes before slicing, and serve cold.

Notes

Keep it covered in the fridge for up to 3 days; you can bake it a day ahead and slice it cold. Thicker carrots may need a few extra minutes to boil, and the purée needs to be well drained. Leave the broccoli in a sieve until it stops dripping, or water will collect between the layers. Telemea varies a lot in saltiness, so taste the mixture before folding in the egg whites and adjust the salt then. The texture is somewhere between a savory loaf and a baked omelet, with firm slices once cooled. The middle can stay wet if the vegetables have held on to water. Slice it cold and serve it with a green salad; it contains gluten, dairy and eggs.