Vegetable Mousse
By: Anonymous
Published: Sunday, February 14, 2010 - 7:27am

Ingredients




1 pound Carrots, cut into chunks
1 pkt Frozen artichoke hearts
2 tablespoons Butter
1 pkt Frozen chopped spinach, thawed & squeezed dry
1 medium Onion, minced
3 tablespoons Fresh or 1 ½ tbsp. dried dill
5 lrgs Eggs
1 cup Heavy cream
cup Parmesan cheese
cup Milk
Salt & pepper
Nutmeg

Preparation

1 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. 2 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. 3 Combine eggs, cream, milk, salt, pepper and nutmeg; blend until smooth. 4 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. 5 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. 6 Serves 10-12.