Spinach Carrot Loaf

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 melt butter in skillet and sauté 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 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.
• 6 purée 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.