SAVORY POTATO-CARROT LOAF

Ellen Bales

By
@Starwriter

A dish from Azerbaijan, this can be served for breakfast or as a vegetable side dish or a bread. It is very versatile as well as delicious! Guaranteed not to fall apart when sliced. I would add a pat of butter to a warm slice--mmmm!


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

1 Hr

Ingredients

4 medium
potatoes (about 1-1/2 pounds)
1 medium
carrot
1/2 c
chopped onion
2
eggs
1/2 c
corn oil or vegetable oil
1 c
plain yogurt
1 c
all purpose flour
1 tsp
baking powder
1/2 c
fresh parsley and dill, mixed
1/2 tsp
garlic powder
1 tsp
salt
1 pinch
ground black pepper

Directions Step-By-Step

1
Put the potatoes and carrot into a medium saucepan, filling with enough water to cover. Bring to a boil and cook until tender, about 30 minutes. DO NOT OVERCOOK. Drain. When cool enough to handle, peel off their skins. Cut vegetables into a medium-size dice. Set aside.
2
In a large mixing bowl, whisk the eggs. Add the oil and stir to blend. Add yogurt and stir again. Add the flour and baking powder; stir to mix.
3
Toss in the diced vegetables, the onion, garlic powder, and chopped herbs. Season with salt and pepper. Gently stir to mix.
4
Spoon into a greased or sprayed 9x5x3-inch loaf pan. Bake on the middle rack of a preheated 375-degree oven for 1 hour, or until golden on top.
5
Remove from oven and allow to cool to room temperature. Unmold from loaf pan and slice. The loaf will keep in the refrigerator for up to three days.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtags: #savory, #moist, #veggies