Savory Potato Carrot Loaf Food

SAUSAGE, POTATO, CARROT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Kielbasa, potatoes, onion, baby carrots, and garlic in a roasting pan; season with salt and pepper. Drizzle olive oil over the mixture; stir to coat. Cover the baking dish with aluminum foil.
• Bake in preheated oven for 1 hour. Remove aluminum foil and bake until potatoes are completely cooked, about 30 minutes more.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

CARROT POTATO SAVORY CREPES

Steps:

• In a large bowl, mix semolina, flour and seasoning together.
• Add yogurt, water and make a thick smooth batter.
• Now, add the grated carrot, potato and whisk everything together to form a smooth and thick batter.
• Heat the nonstick for a minute with ½ tsp of oil.
• Pour 1½ ladle of batter on the nonstick and swirl the batter (To form a thick circular shape)
• using the ladle.
• Let it cook on medium heat for about a minute.
• Flip the crepe gently to the other side and let it cook for another minute (a minute for lightly cooked soft crepes and two minutes for crispy crepes)
• Transfer the soft cooked crepes to serving dish and follow the steps above to make all the crepes.
• You can stack them (open face) all together or serve in individual plate.

CARROT LOAF

Steps:

• Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
• Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Chop coarsely and add them to the carrots.
• Saute spinach in 1-ounce of butter. Chop coarsely and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
• Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
• Preheat oven to 400 degrees F.
• Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper
• Place in a bain-marie, and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
• Invert onto a warm serving platter and remove the foil. Slice and serve immediately.

WHEAT BISCUIT MEAT LOAF WITH POTATOES AND CARROTS

Steps:

• Place potatoes and carrots in slow cooker and season with salt.
• Combine egg, shredded wheat triscuits, chili sauce, onion, seasoned salt, and pepper.
• Add ground beef, and mix well.
• Shape into loaf, slightly smaller in diameter than the slow cooker.
• Gently place on top of vegetables, not touching the cooker.
• Cover, cook on low 9-10 hours.

CARROT HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.