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savory potato-carrot loaf

(1 RATING)
49 Pinches 5 Photos
Starwriter avatar
Indianapolis, IN
Updated on Mar 29, 2013

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!

prep time 30 Min
cook time 1 Hr
method ---
yield 4-6 serving(s)

Ingredients

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

How To Make savory potato-carrot loaf

  • 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.
  • Step 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.
  • Step 3
    Toss in the diced vegetables, the onion, garlic powder, and chopped herbs. Season with salt and pepper. Gently stir to mix.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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