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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I have to be honest, I haven't tried this.. hopefully some vegetable lovers will give this a go and post some ratings... Ingredients:
1 lb carrot, cut into chunks |
1 (8 ounce) package artichoke hearts, frozen |
2 tablespoons butter |
1 (10 ounce) package chopped spinach, thawed & squeezed dry |
1 medium onion, minced |
3 tablespoons fresh dill (or 1 1/2 tbsp. dried) |
5 large eggs |
1 cup heavy cream |
1/2 cup parmesan cheese |
1/2 cup milk |
salt & pepper |
nutmeg |
Directions:
1. Grease an 8 1/2 x 4 1/2 inch loaf pan, line it with wax paper.
2. Grease again and set aside.
3. Cook or steam carrots in a small amount of water.
4. Cook artichoke hearts.
5. Melt the butter in a saucepan and add the spinach, onion and dill.
6. Cook over medium heat until onion is tender and spinach is dry.
7. Combine eggs, cream, milk, salt, pepper and nutmeg - blend until smooth.
8. In a blender or food processor combine 1/3 of the egg mixture with each of the vegetables.
9. Arrange in even layers in the loaf pan with artichokes on the bottom, then carrots, then spinach on top.
10. Place in a pan of simmering water that reaches halfway up the loaf pan and bake 1 1/4 hours at 375 degrees.
11. Let stand 10 minutes.
12. Invert onto a serving dish to unmold and remove wax paper.
13. Let stand 20 minutes before serving or refrigerate and serve very cold.
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