27 Feb Carrot Parsnip Casserole
Posted at 17:36h
Carrot Parsnip Casserole
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.
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.
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