Carrot Loaf
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
140 g
Unsalted Butter450 g
Mushroom (sliced)5
Eggs110 g
Swiss Cheese (grated)1 tsp
Salt1 tsp
Pepper (freshly ground)Directions:
1
Saute the carrots slowly in 2 ounces of butter until tender
2
Chop coarsely and reserve in a large mixing bowl
3
Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes
4
Chop coarsely and add them to the carrots
5
Saute spinach in 1-ounce of butter
6
Chop coarsely and reserve separately
7
When the spinach is cool, add 1 egg and mix thoroughly
8
Beat together the remaining eggs and the cheese
9
Combine this mixture thoroughly with the carrots and mushrooms
10
Add salt and pepper
11
Taste and correct seasonings, if necessary
12
Preheat oven to 400 degrees F
13
Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper
14
Butter the pan and the parchment with the remaining 1-ounce of butter
15
Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture
16
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
17
Invert onto a warm serving platter and remove the foil
18
Slice and serve immediately