Tonight was one of those “cook what’s in the fridge” nights. Carrots were destined to be a main ingredient, and since it turned out pretty good, I thought I’d write down what Aidan and I did.
Half an onion
One clove of garlic
1/4 cup fresh cilantro
5 carrots (give or take)
1 cup or so of bread crumbs (about 3 slices of homemade whole wear bread, cut into cubes)
diced green pepper
2 eggs
2 Tbs Yogurt
2 tsp worcestershire sauce
Salt & pepper to taste
In a food processor, shred onion and garlic. Add bread cubes and make into crumbs. Add chopped cilantro and pulse to combine. Add salt and pepper to taste and pulse. Remove the chopping blade and put on the grating blade. Grate carrots into mixture (or if your processor is small, transfer ingredients to bowl before grating carrots). Transfer all to bowl and stir in 2 eggs, yogurt, and worcester sauce. Mix well, then transfer to greased loaf pan. Bake at 400° for 30-35 minutes (or until done).
If desired, make mushroom gravy to go on top. Sauté half an onion and several mushroom in butter and olive oil. Add 2 Tbs corn starch to 1/2 cup water and mix well. Add corn starch mixture to mushrooms when they have browned. Add more water, milk, worcestershire sauce, mushroom soy sauce (to darken the color), salt, and pepper to taste.
When the carrot loaf is done, cut in slices and serve with mushroom gravy on top.
Kendall Dunkelberg 