Spinach Carrot Loaf

1. 1

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

2. 2

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

3. 3

   Heat oven to 350u00b0F and spray veggie oil into a 1-quart loaf pan.

4. 4

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

5. 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. 6

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

7. 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. 8

   Bake for 1 hour.

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.