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 8×8 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.