INGREDIENTS

INSTRUCTIONS

Combine carrots, garlic, water and salt in a medium sauce pan. Bring to
boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender.
Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in
a blender container; blend or process until smooth. Transfer mixture to a
bowl. Stir in lime peel; set aside. Combine watercress, tarragon and
remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce
heat. Cover and cook 1-2 minutes or until watercress is tender. Drain
reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid
in a blender container or food processor bowl. Blend or process until
combined. Transfer to a bowl. Stir in tarragon vinegar; set aside. Line an
8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese
and sour cream in a small bowl. Beat with an electric mixer until smooth.
Add eggs; beat until combined. Divide mixture in half,. Stir half of cream
cheese mixture into carrot mixture; pour into prepared pan. Stir other half
of cream cheese mixture into watercress mixture; carefully pour over carrot
mixture in pan. Cover pan with foil. Place pan in a baking dish. Fill the
baking dish with hot water to a depth of 1 inch. Place baking dish in a
350F over. Bake for 50-60 minutes or until center is set. Cool completely
on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a
serving platter. Remove foil. Garnish with edible flowers, if desired.
Makes 14 servings.
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 90.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 25, 1997

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