Carrot and sweet potato casserole with coconut milk

• Produce

  • 1 kg Carrots
  • 1/2 kg Sweet potato

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Breadcrumbs or panko flour
  • 1 Pepper
  • 1 Salt

• Dairy

  • 1 tbsp Butter

• Other

  • 2,5 dl / 1 cup coconut milk
  • 5 Dl / 2 cups rice porridge (optional

Found on kiddieliciouskitchen.com

Description

Ingredients

• 5 dl / 2 cups rice porridge (optional)
• 1 kg / 35 oz carrots
• ½ kg / 18 oz sweet potato
• 2 eggs
• 2,5 dl / 1 cup coconut milk
• salt
• pepper
• 2 tbsp breadcrumbs or panko flour
• 1-2 tbsp butter

Directions

• Prepare the rice porridge according to the package. You can use porridge or risotto rice and cook it in milk.
• Bring a pot of water to the boil. Chop carrots and sweet potato and cook for about 10-15 minutes until vegetables are soft. Pour out the water and mash vegetables using a hand blender or a food processor.
• Preheat oven to 175 Celsius / 350 Fahrenheit degrees.
• Lightly coat a baking dish with butter.
• In a bowl, mix together mashed vegetables, rice porridge, two eggs and coconut milk. Season with salt and pepper.
• Pour mixture into the baking dish.
• Sprinkle the breadcrumbs or panko flour and add the butter on top.
• Bake in the oven for about 1 hour.