Ingredients
- 2 pounds carrots peeled and cut into 1/4 inch slices
- 5 ounces unsalted butter
- 1/4 pound mushrooms sliced
- 1/2 pound spinach cleaned, with stems removed
- 5 each Eggs
- 4 ounces grated Swiss cheese
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Servings:
Instructions
- Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
- Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Coarsely chop and add them to the carrots.
- Saute spinach in 1-ounce of butter. Coarsely chop and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
- Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
- Preheat oven to 400 degrees F.
- Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter.
- Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper.
- Place in a bain-marie (hot water bath), and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
- Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
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