For the carrot and leek casserole, dice the carrots and onion and cut the leeks into rings. Sauté vegetables in hot oil. Separate the eggs.
Mix the curd cheese with the egg yolk until smooth, fold in the stiffly beaten egg white, season with herbs and mix carefully into the steamed vegetables.
Butter a baking dish, pour in the mixture, place the cheese on top and bake briefly in a preheated oven at 180 degrees Celsius.
Sprinkle with fresh herbs.
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