Carrot cake: a good recipe for those who make sport

With its high caloric intake replaces the first course, and thanks to the vitamin B regenerates the muscles and nervous system.

This recipe gives you a great dish - perhaps to be accompanied by a salad - suitable even for those sports. The dish, prepared according to the recipe that we describe here, provides a fairly high in calories (420 kcal per serving) and considered as the only flow is the average calorie intake of the first. It is also easy to digest and provides B vitamins, regeneration of the nervous system and muscles.

A recipe that replaces the first course

This recipe gives you a great dish – perhaps to be accompanied by a salad – suitable even for those sports. The dish, prepared according to the recipe that we describe here, provides a fairly high in calories (420 kcal per serving) and considered as the only flow is the average calorie intake of the first. It is also easy to digest and provides B vitamins, regeneration of the nervous system and muscles.

Ingredients for the recipe (4 people)

– 1 roll of puff pastry;

– 500 g grated carrots;

– 1 tablespoon extra virgin olive oil;

– 2 eggs and 1 egg yolk;

– 150 g ricotta cheese;

– 50 g of grated parmesan;

– Chopped parsley, sea salt and freshly ground pepper to taste

Preparation of the recipe

You can heat the oil in a frying pan and combine carrots, leaks cook for 15 minutes, stirring often and adjusting with salt and pepper, then versal in a bowl and mix with ricotta cheese, eggs and parmesan. Gets a record from the pastry, Fix it in a pan with the bottom covered with baking paper, pour in the filling and with the scraps of pastry strips to form the decoration. Brush the strips with the edge and a bit ‘of milk and bake in preheated oven at 180 degrees for about 30 minutes. Bakes the cake, let it rest and then serve it on the table

The advice in more to enrich the recipe

If you want to enrich the recipe and make a supply of essential fatty acids – beneficial for the nerves and the heart, combine the filling 30 g of chopped walnuts. Also, to make it more digestible, sprinkle the surface of the pastry with fennel seeds.

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