27 Feb Carrot Parsnip Casserole
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| Prep Time | 10 minutes |
| Cook Time | 65 minutes |
| Servings |
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Ingredients
- 2 carrots large
- 2 parsnips large
- 3 Tbsp ghee
- 1/2 tsp Himalayan salt
- 1/4 cup millet flour
- 2 eggs large
- 1/2 cup water
Ingredients
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Instructions
- Peel carrots and parsnips. Cut into approximately 1-inch pieces for quick cooking.
- Steam vegetables until very soft, approximately 20 minutes.
- While the vegetables are steaming, preheat the oven to 350 degrees F (175 degrees C).
- Let vegetables cool as to not cook the eggs.
- Add ghee, salt, and millet flour. Using a potato smasher or fork, smash vegetables while mixing in the other ingredients.
- Stir in the eggs until well mixed.
- Stir in water until well mixed.
- Grease an 8x8 baking dish and pour in the mixture.
- Bake for 45 minutes until slightly firm.
Recipe Notes
Notes:
If you like the dish a little sweet, mix 2 Tbsp sugar with ¼ tsp ground cinnamon and sprinkle the cinnamon sugar over the top of the casserole before baking.