Savory Vegetable Loaf
Automatically translated from Romanian. See the Romanian original
A fluffy savory loaf with vegetables, mozzarella, and sour cream, perfect as a cold appetizer or a packed lunch snack, served with a sweet and spicy white sauce.
Ingredients
Method
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If using frozen vegetables, boil them for 20 minutes in salted water.
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Beat the eggs with salt and pepper, add the vegetables, then the flour with the baking powder, then incorporate the sour cream and mozzarella into the mixture.
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Mix well and pour the mixture into a baking pan lined with parchment paper.
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Bake the loaf in the oven for 45 minutes at 180 degrees.
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Serve the loaf with a white sauce made from 2 tablespoons of sour cream, 1 tablespoon of hot mustard, 1 teaspoon of honey, and pepper.
The story behind this recipe
This recipe can serve as a cold appetizer, a snack, or a packed lunch for work. For one tray, meaning 4 servings, we need: 250 grams of vegetables (I used peas and carrots), 2 eggs, 2 tablespoons of rye flour, 150 grams of mozzarella, 50 ml of sour cream, 1/2 a packet of baking powder, pepper, and salt. If using frozen vegetables, boil them for 20 minutes in salted water. Beat the eggs with salt and pepper, add the vegetables, then the flour with the baking powder, and fold the sour cream and mozzarella into the mixture. Mix well and place in a tray lined with parchment paper. Bake the loaf for 45 minutes at 180 degrees. I served the loaf with a white sauce made of: 2 tablespoons of sour cream, 1 tablespoon of hot mustard, 1 teaspoon of honey, and pepper. Enjoy!
