| | | Carrot Loaf
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 eggs
4 ounces grated Swiss cheese
1 teaspoon salt
1 teaspoon freshly ground pepper Directions - Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
- Over high heat, sauté the mushrooms in 1 ounce of butter until tender. Chop coarsely and reserve in a large mixing bowl.
- Sauté spinach in 1 ounce of butter. Chop coarsely and reserve in large mixing bowl.
- Beat together the remaining eggs and the cheese. Combine the 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 spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper.
- Bake 1 hour and 15 minutes.
Presentation Invert onto a warm serving platter and remove the foil. Slice and serve immediately. |
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