for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
courtesy of Wolfgang Puck. It's delicious".
lbs. carrots, peeled and cut into 1/4 inch slices
5 oz. unsalted butter
1/4 lb. mushrooms, sliced
1/2 lb. spinach, cleaned, with stems removed
4 oz. grated Swiss cheese
1 tsp. salt
1 tsp. freshly ground pepper
the carrots slowly in 2 ounces of butter until
tender. Chop coarsely and reserve in a large
mixing bowl. Over high heat, saute the mushrooms
in 1 ounce of butter for 2 minutes. Chop coarsely
and add them to the carrots. Saute spinach in
1 ounce of butter. Chop coarsely and reserve
the spinach is cool, add 1 egg and mix thoroughly.
Beat together the remaining eggs and the cheese.
Combine this mixture thoroughly with the carrots
and mushrooms. Add salt and pepper. Taste and
correct seasonings, if necessary.
oven to 400º. Line the bottom of an 8 1/2
x 4 1/2 x 2 1/2 inch loaf pan with parchment
paper. Butter the pan and the parchment with
the remaining 1 ounce of butter. Fill the pan
with half the carrot mixture, cover with the
spinach, and top with the remaining carrot mixture.
Top with another piece of buttered parchment
in a water bath, and bake in oven for 1 hour
and 15 minutes, or until a knife inserted into
the center comes out clean. Invert onto a warm
serving platter and remove the foil. Slice and