Savory Potato Carrot Loaf Recipes

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SAVORY POTATO-CARROT LOAF



SAVORY POTATO-CARROT LOAF image

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!

Provided by Ellen Bales @Starwriter

Categories     Other Breakfast

Number Of Ingredients 12

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

Steps:

  • 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.
  • 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.
  • Toss in the diced vegetables, the onion, garlic powder, and chopped herbs. Season with salt and pepper. Gently stir to mix.
  • 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.
  • 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.

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