Title: Vegetable Mousse
Categories: Casseroles, Vegetables
Yield: 4 Servings

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

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" on Feb 26,
1998