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Carrot and parsnip loaf

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 4 People

Use Gruyere or Emmental cheese for this fabulously tasty dish, as both are good sources of calcium. Taking into account the protein in the eggs and vitamins from the vegetables, if served with 1/2 a large can of baked beans (220g) the total calcium content per person is 480mg nearly half the daily total calcium requirement, not forgetting how delicious it is, either!

Its also perfect for vegetarians, and is best cooked in a microwave oven so that the vitamins in the vegetables are preserved.

450g carrots, peeled and finely chopped or sliced

375g parsnips, peeled and finely chopped or sliced

75ml water

1 clove garlic, crushed

50g butter

3 eggs, beaten

125g Gruyere or Emmental cheese, grated

1 tsp prepared mustard

seasonings to taste

a few fresh salad leaves, for garnish

Place the carrots, parsnips, water, garlic and butter in a large microwave oven-proof dish. Cover with a well-fitting lid and cook on high power for 10 minutes, until the vegetables are tender.

Stir or give the dish a good shake halfway through the cooking time. Leave to stand for a few minutes.

For a smooth loaf, put the vegetable mixture into a food processor and puree until smooth. For a coarser loaf or if a processor is not to hand, roughly mash with a potato masher.

Stir in the eggs, cheese and seasonings to taste. Pour the mixture into a greased microwave oven-proof loaf or ring dish. Level off the top and cook on medium-high power for 1013 minutes until mixture is set and a sharp knife inserted into the centre of the loaf comes out clean.

Allow to stand, covered for 5 minutes before turning out on to a serving plate. Serve sliced and garnished with salad leaves.



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