| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Casseroles, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots; cut into chunks |
| 1 |
pk |
Frozen artichoke hearts |
| 2 |
tb |
Butter |
| 1 |
pk |
Frozen chopped spinach; thawed & squeezed dry |
| 1 |
md |
Onion; minced |
| 3 |
tb |
Fresh or 1 1/2 tbsp. dried dill |
| 5 |
lg |
Eggs |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Parmesan cheese |
| 1/2 |
c |
Milk |
|
|
Salt & pepper |
|
|
Nutmeg |
INSTRUCTIONS
Grease an 8 1/2 x 4 1/2 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 1/3 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 1/4 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@keyway.net> on Feb 26,
1998
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