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Vegetarian Carrot Zucchini and Parsnip Fingers with Cheese

by Finy (follow)
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Carrot, Zucchini and Parsnip Fingers

This is a meal that is also ideal for children who do not like vegetables and also a great snack for the whole family.

It is a very good way to eat parsnip, as the distinct, strong flavour seems to disappear in this recipe.

I served it with Peanut Noodles and celery.

It is a quick, easy dish to make and would also be a tasty addition to a buffet dinner, as it can be served either hot or at room temperature.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 12 fingers

2 tsp olive oil
˝ cup firmly packed, grated zucchini
˝cup firmly packed, grated carrot
˝ cup firmly packed, grated parsnip
2 spring onions, finely chopped
3 eggs, lightly whisked
60g grated cheese (I used Jarlsberg, but any tasty cheese will do)
3 tbsp finely chopped parsley
1 tbsp plain flour

Preheat the oven to 180°C or slightly less for fan forced. Line a square 17 cm cake pan with baking paper.

Grate the vegetables.

Three Vegetables grated

Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip, and spring onions, and cook stirring for 4-5 minutes or until vegetables begin to soften.

Grated vegetables cooking

Remove from the heat and stand for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, parsley and flour in a bowl and stir until well combined.

Vegetable mixture ready for baking

Spoon mixture into prepared pan and lightly smooth the surface.

Smooth the surface lightly to make it even

Bake in the oven for 12 minutes or until set. Remove from oven and set aside for about 10 minutes to cool.

Cool for up to 10 minutes so it sets

Lift out of pan and cut into fingers to serve.

Cut vegetable fingers

I like this Recipe - 20
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