Möhren-Frischkäse-Aufstrich (carrot cream cheese spread)
Units
Temperature
Servings
Ingredients
Spread
- 250 g carrot, finely grated rounded
- 5 g fine salt, for salting the carrot rounded
- 200 g cream cheese rounded
- 1 garlic clove, grated rounded
- 10 g fresh chives rounded
- to taste fine salt rounded
Method
Method
- Toss the grated carrot with the salt and let sit in a sieve for 10 minutes.
- Squeeze the salted carrot firmly by hand to remove as much liquid as possible.
- Combine the squeezed carrot, cream cheese, garlic and chives in a bowl. Mix thoroughly.
- Season with salt to taste. Chill before serving.
Notes
- Salt and squeeze the carrot before mixing. Raw carrot releases a surprising amount of water once salted; skipping this step leaves the spread too loose and prone to weeping liquid within an hour.
- Use raw carrot, not cooked. Raw carrot keeps a fresher, sweeter flavour that cooked carrot loses; the salting step is what makes raw carrot workable in a spread.
- Squeeze firmly by hand, not just a light press. A thorough squeeze is what actually gets the spread thick enough to hold a spoon upright.
- It keeps for 4 days in the fridge, though it’s best within the first 2 days while the carrot still has some crunch.
Ingredient substitutions
- Cream cheese can be quark for a lighter, tangier version.
- Chives can be swapped for finely chopped parsley or dill.
- A pinch of ground cumin adds a subtle warmth.