Spinach Carrot Loaf

Name: Spinach Carrot Loaf
Ingredients: 1 lb carrot, peeled and sliced & steamed until tender, cool; 1 lb frozen chopped spinach, thawed, squeezed as dry as possible; 1 tablespoon butter (or margarine); 3 garlic cloves, minced; 1 1/2 cups onions, chopped; 1 egg; 5 egg whites; salt & pepper; 2 tablespoons parmesan cheese, grated

9 ingredients

10 steps

Ingredients

1 lb carrot, peeled and sliced & steamed until tender, cool
1 lb frozen chopped spinach, thawed, squeezed as dry as possible
1 tablespoon butter (or margarine)
3 garlic cloves, minced
1 1/2 cups onions, chopped
1 egg
5 egg whites
salt & pepper
2 tablespoons parmesan cheese, grated

Directions

1

Melt butter in skillet and saute the garlic and onion until the onion is translucent; cool.
2

Beat the egg and egg whites and divide into 2 equal portions.
3

Heat oven to 350°F and spray veggie oil into a 1-quart loaf pan.
4

Place parchment paper on the bottom of the pan, oiled (you can also use wax paper).
5

Puree the carrots with half of the onions, garlic, egg mixture parmesan and season with salt and pepper. Puree until smooth and pour into the prepared loaf pan.
6

Puree the spinach with the remaining ingredients (half of the onions, garlic, egg and parmesan etc).
7

Smooth the top of the loaf and place the loaf in a 9x13-inch ovenproof dish. Pour boiling water into the dish bringing the water level to about half way up the side of the loaf pan.
8

Bake for 1 hour.
9

Remove from oven and let the loaf rest in the water bath for 20 minutes before unmolding.
10

You may serve this loaf hot, room temp or chilled.