Vegetable Terrine Spiced With Pepper And Nutmeg
|Butter||1⁄4 Pound (8 Tablespoons)|
|Carrots||2 Pound, cut in 1/2 inch slices (8 Medium Size)|
|Mushrooms||1⁄2 Pound, sliced|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Ground nutmeg||1⁄8 Teaspoon|
Melt 4 tablespoons of the butter in a wide frying pan over medium-high heat.
Add carrots and cook, stirring, for 2 minutes.
Reduce heat to low; cover and simmer carrots until tender (about 15 minutes).
Coarsely chop carrots and set aside in a large mixing bowl.
In the same pan, cook mushrooms in 2 more tablespoons of the butter until mushrooms are limp and all liquid has evaporated.
Coarsely chop mushrooms and add to carrots.
Squeeze as much liquid as possible from spinach.
In same pan, cook spinach in the remaining 2 tablespoons butter for 2 minutes.
In a bowl, beat together 4 of the eggs.
Add cheese, salt, pepper, and nutmeg; mix well.
Stir into cooled carrot-mushroom mixture.
Beat remaining egg lightly, then combine with spinach.
Fold lengthwise into thirds a 15-inch length of foil.
Line bottom and both ends of a 9 by 5-inch loaf pan with foil.
Generously butter foil and pan sides.
Spread half the carrot mixture in pan.
Cover with spinach mixture.
Spread remaining carrot mixture over top.
Cover pan tightly with foil and set in a larger pan containing at least 1 inch of scalding water.
Bake in a 400° oven until a knife inserted in center comes out clean (about 1 hour and 15 minutes).
Remove from oven and let stand for 10 minutes.
Run a knife around sides of pan.
Invert onto a serving platter and carefully lift off foil.
Cut in slices and serve warm or at room temperature.