Slightly sweet, creamy and full of flavour - this is a carrot spread you will love not only for breakfast. It's perfect on crusty bread, rye toast or as a dip for vegetables. You can easily adjust the quantity and ingredients to your taste and preference.
Ready in 10 minutes
Portions 2
Difficulty simple
Ingredients
- 1 medium carrot (approx. 70 g)
- 2 hard-boiled eggs
- 60 g Lucina (or cottage cheese for a lighter version)
- 60 g cottage cheese or Greek yoghurt
- 15 g grated cheese (e.g. parmesan, cheddar or gouda)
- 2 teaspoons Dijon mustard
- Juice of ½ lemon
- Salt, pepper to taste
- A few drops of olive oil
- Spring onions (to taste)
- A pinch of turmeric or cumin (optional)
- Chives, parsley or pea sprouts for garnish
- Favourite pastry
Method
- Start by hard boiling the eggs (about 8 minutes).
- After boiling , immediately transfer the egg to ice water and let it rest for 5 minutes - this will make it easier to peel.
- Finely grate the carrots and put them in a medium bowl.
- Stir in Lucina, mustard, lemon juice, salt, pepper and add grated cheese to taste.
- Add the carrots and eggs to the mixture, mix well until smooth.
- Top with chives or parsley and serve on your favourite crusty bread.
Tips and tricks
○ It goes great with fresh vegetables (cucumber, peppers, radishes).
You can also use it as a dip for baked potatoes or in tortillas.
○ Taste variations: we all have slightly different tastes, so feel free to add more lemon and spices as needed. Seeds or toasted nuts are also great here for a crunchy element.
Nutritional information
| Nutritional values | for the whole spread |
| Protein | 29 g |
| Carbohydrates | 14 g |
| Fats | 35 g |
| cal | 471 |
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