Vegetable Mousse - cooking recipe

Ingredients

1 lb carrot, cut into chunks
1 (8 ounce) package artichoke hearts, frozen
2 tablespoons butter
1 (10 ounce) package chopped spinach, thawed & squeezed dry
1 medium onion, minced
3 tablespoons fresh dill (or 1 1/2 tbsp. dried)
5 large eggs
1 cup heavy cream
1/2 cup parmesan cheese
1/2 cup milk
salt & pepper
nutmeg

Preparation

Grease an 8 1/2 x 4 1/2 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 1/4 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.