📷 photo by Liga Eglite from Cesis, Latvia, CC BY 2.0) · Riga Sklandrausis (Rye Pie with Carrot · via Wikimedia Commons

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Riga Sklandrausis (Rye Pie with Carrot) 🥕

Name: Riga Sklandrausis (Rye Pie with Carrot)
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Latvian
Ingredients: 250 g rye flour; 80 g melted butter; 1 egg; ~100 ml water; pinch of salt (dough); 600 g carrots, sliced thin; 150 ml milk; 60 g butter; 80 g sugar; 1 tsp caraway seeds; 200 g potato purée (plain, cooled); 100 g bacon or speck; diced; 1 egg yolk + 1 tbsp cream for glaze; to serve: cold heavy cream

Latvia's most improbable dessert, and a protected geographical specialty from the Baltic coast: a boat or wheel of sour rye dough filled with a thick carpet of carrot cooked soft in butter and milk, sweetened and spiced, crowned with a lid of potato purée brushed with egg and studded with bacon cubes. It reads savory, tastes like spiced cake, and has fed Kurzeme fishing villages since the 19th century. Riga's restaurants now serve it warm with cream — the way the Livonian Coast grandmothers insist is the only way.

Courland Latvian ⏱ 120 min Media

Método

1

Mix rye flour with melted butter, egg, salt and enough water for a stiff, slightly oily dough; rest 30 min under a bowl.
2

Simmer carrots in milk with butter, sugar and caraway until completely soft and the liquid is nearly gone; mash coarse and cool.
3

Roll the dough thinly and line a flat baking tray or boat molds; spread the carrot layer 1.5 cm thick.
4

Spread potato purée over the carrots, scatter diced bacon, then glaze with egg yolk beaten in cream.
5

Bake at 180°C for 40–50 min until the top is lacquered brown. Cut into diamonds and serve warm, a spoon of cold cream beside each piece.

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Riga Sklandrausis (Rye Pie with Carrot) 🥕

Método

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