Recipe - Vegetable Mousse

1 pound Carrots; cut into chunks
1 pack Frozen artichoke hearts
2 tablespoon Butter
1 pack Frozen chopped spinach;
thawed & squeezed dry
1 md Onion; minced
3 tablespoon Fresh or 1 One half tbsp. dried
dill
5 lg Eggs
1 cup Heavy cream
One half cup Parmesan cheese
One half cup Milk
Salt & pepper
Nutmeg

Grease an 8 One half x 4 One half 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 One fourth 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 1012.

Recipe by Good Housekeeping Complete Book of Chocolate
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 26,
1998