Spinach Carrot Loaf

Recipe by Bergy
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READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in skillet and sauté the garlic and onion until the onion is translucent; cool.
  • Beat the egg and egg whites and divide into 2 equal portions.
  • Heat oven to 350°F and spray veggie oil into a 1-quart loaf pan.
  • Place parchment paper on the bottom of the pan, oiled (you can also use wax paper).
  • Purée the carrots with half of the onions, garlic, egg mixture parmesan and season with salt and pepper. Purée until smooth and pour into the prepared loaf pan.
  • Purée the spinach with the remaining ingredients (half of the onions, garlic, egg and parmesan etc).
  • 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.
  • Bake for 1 hour.
  • Remove from oven and let the loaf rest in the water bath for 20 minutes before unmolding.
  • You may serve this loaf hot, room temp or chilled.
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