27 Feb Carrot Spinach Casserole
Posted at 17:45h
Carrot Spinach Casserole
Peel the carrot. Cut the carrot into approximately 1-inch pieces for quick cooking.
Steam the carrots 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 oil, salt, and millet flour in the carrots. Using a potato smasher or fork, smash the carrots while mixing in the other ingredients.
Stir in the eggs until well mixed.
Stir in water until well mixed.
Mix in the chopped spinach.
Grease an 8x8 baking dish and pour in the mixture.
Bake for 45 minutes until slightly firm.
The carrots can be steamed a day or two before and stored in an airtight container in the refrigerator.
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