Carrot Loaf

By á-174942

Ingredients

• 2 pounds carrots peeled, and cut into 1/4" slices
• 5 ounces unsalted butter
• 1/4 pound mushrooms sliced
• 1/2 pound spinach cleaned, stems
• removed
• 5 eggs
• 4 ounces grated Swiss cheese
• 1 teaspoon salt
• 1 teaspoon freshly-ground black pepper

Details

Servings 1

Preparation

Step 1

Sauté 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.

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.

Place in a bain-marie, 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.

This recipe yields ?? servings.