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1
Preheat the oven to 400.
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2
In a large, deep skillet, melt 4 tablespoons of the butter.
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3
Add the carrots and water.
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4
Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes.
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5
Uncover, raise the heat to high and boil off any excess water.
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6
Season with salt and pepper.
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7
Meanwhile, in a large skillet, melt 1 tablespoon of the butter.
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8
Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes.
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9
Season with salt and pepper and transfer to a bowl.
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10
Lightly beat 1 of the eggs and stir into the broccoli rabe.
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11
Wipe out the skillet and melt the remaining 1 tablespoon of butter.
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12
Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.
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13
Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil.
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14
Butter the foil.
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15
In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots.
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16
Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
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17
Spread half of the carrot mixture in the prepared loaf pan in an even layer.
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18
Top with the broccoli rabe mixture.
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19
Cover with the remaining carrot mixture, smoothing the surface.
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20
Set the loaf pan in a large baking dish.
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21
Add enough hot water to the dish to reach halfway up the side of the loaf pan.
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22
Bake for about 1 hour and 15 minutes, or until the cake is firm throughout.
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23
Let cool for 10 to 15 minutes.
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24
Unmold the carrot terrine onto a platter.
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25
Cut into 1-inch-thick slices and serve.
