Vegetable Mousse

1. 1

   Grease an 8 1/2 x 4 1/2 inch loaf pan, line it with wax paper.

2. 2

   Grease again and set aside.

3. 3

   Cook or steam carrots in a small amount of water.

4. 4

   Cook artichoke hearts.

5. 5

   Melt the butter in a saucepan and add the spinach, onion and dill.

6. 6

   Cook over medium heat until onion is tender and spinach is dry.

7. 7

   Combine eggs, cream, milk, salt, pepper and nutmeg - blend until smooth.

8. 8

   In a blender or food processor combine 1/3 of the egg mixture with each of the vegetables.

9. 9

   Arrange in even layers in the loaf pan with artichokes on the bottom, then carrots, then spinach on top.

10. 10

    Place in a pan of simmering water that reaches halfway up the loaf pan and bake 1 1/4 hours at 375 degrees.

11. 11

    Let stand 10 minutes.

12. 12

    Invert onto a serving dish to unmold and remove wax paper.

13. 13

    Let stand 20 minutes before serving or refrigerate and serve very cold.

No additional tips available.