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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (136g) Recipe makes 6 servings |
||
| Calories 297 | ||
| Calories from Fat 119 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 5.5g | 27% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 231mg | 9% | |
| Potassium 223mg | 6% | |
| Total Carbohydrate 40.4g | 13% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 27.4g | ||
| Protein 4.7g | 9% | |
Ingredients
- 1/2 cup carrot, grated
- 1/2 cup potato, grated
- 3 eggs
- 2/3 cup sugar
- 1 cup orange juice
- 1 teaspoon orange zest, grated
- 1 dash salt
- 2 tablespoons butter or margarine, melted
- 1 9 inch pie shell, unbaked
Directions
1
Combine carrot, potato, juice, zest and salt and set aside.2
Beat eggs and sugar until pale and light. Combine with first mixture. Blend in butter.3
Place into pie shell and bake 375F about 45 to 50 minutes or set or until knife inserted in center comes out clean.4
Cool completely before slicing.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: ladypit
On Sep 30, 2004
This is one of those recipes that I am, honestly, not completely sure how to rate. It was very different. The combination of orange juice and the veggies was tasty, it was simply a different taste and texture then I'm used to. For the sugar I filled a 1/3 cup measure with what milled cane sugar I had left and then finished the cup measure with splenda. I then used 1/3 cup of regular white too (to make the full 2/3 cup called for). I baked and then let it sit as it supposed to be eaten cold. I had a disaster at dinner and couldn't cook the main course i had intended to, so I cooked some tilapia and served this as the side dish. My kids wouldn't eat it but my husband had 3 pieces. I'd like to try it warm, I think that might help the texture a tad. Very interesting concept and I love to try to eat vegetables in a different way. Thanks for posting!
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