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