Yield: 4 Servings
|1 pounds||Carrots; cut into chunks|
|1 pack||Frozen artichoke hearts|
|1 pack||Frozen chopped spinach; thawed & squeezed dry|
|1 medium||Onion; minced|
|3 tablespoons||Fresh or 1 1/2 tbsp. dried dill|
|1 cup||Heavy cream|
|½ cup||Parmesan cheese|
|Salt & pepper|
Grease an 8½ x 4 ½ inch loaf pan, line it with wax paper. Grease again and set aside. Cook or steam carrots in a small amount of water. Cook artichoke hearts.
Melt the butter in a saucepan and add the spinach, onion and dill. Cook over medium heat until onion is tender and spinach is dry.
Combine eggs, cream, milk, salt, pepper and nutmeg; blend until smooth.
In a blender or food processor combine ⅓ of the egg mixture with each of the vegetables. Arrange in even layers in the loaf pan with artichokes on the bottom, then carrots, then spinach on top.
Place in a pan of simmering water that reaches halfway up the loaf pan and bake 1 ¼ hours at 375 degrees. Let stand 10 minutes. Invert onto a serving dish to unmold and remove wax paper. Let stand 20 minutes before serving or refrigerate and serve very cold. Serves 10-12.
Recipe by Good Housekeeping Complete Book of Chocolate Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 26, 1998