SPINACH CARROT LOAF

Spinach Carrot Loaf image

Provided by Bergy

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 9

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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

Steps:

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.