Vegetable mousse

Yield: 4 Servings

Measure Ingredient
1 pounds Carrots; cut into chunks
1 pack Frozen artichoke hearts
2 tablespoons Butter
1 pack Frozen chopped spinach; thawed & squeezed dry
1 medium Onion; minced
3 tablespoons Fresh or 1 1/2 tbsp. dried dill
5 larges Eggs
1 cup Heavy cream
½ cup Parmesan cheese
½ cup Milk
\N \N Salt & pepper
\N \N Nutmeg

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

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