Tasty Carrot-Potato Loaf
Categories: Vegetable, Ethnic, Azeri, Trans-Caucasus, Side dish
Yield: 1 loaf
4 ea Potatoes peeled cubed 1/2"
1 ea Carrot diced 1/4"
1 ea c corn oil or sunflower oil
1 c Plain yogurt
1 c All-purpose flour
1 ts Baking powder
1/4 c Cilantro chopped
1/4 c Dill chopped
Salt & pepper to taste
Put your potatoes & carrot into a saucepan.
Fill pan with enough water to cover vegetables.
Bring to a boil then cook until tender but do not overcook.
Drain vegetables then set aside.
Pre-heat your oven to 380 deg-F.
Butter bottom & sides of a 9" X 5" X 3" inch loaf pan.
Then set pan aside.
Use a whisk to stir your eggs into your vegetable mix.
Add oil then stir to blend.
Add your yogurt then stir again.
Add flour & baking powder then stir to mix.
Add your diced vegetables & chopped herbs.
Season with salt & pepper to taste.
Gently stir to mix.
Scrape this batter into your loaf pan.
Bake on middle rack for 1 hr. until golden on top.
Remove from oven then allow to cool to room temp.
Unmold your loaf from pan then slice 1/2" thick.
This loaf will keep in the refrigerator for up to 2-3 days.
ORIGIN: Nila Saranajian, Baku-Azerbaijan, circa 1994