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Spinach Vegetable Pots with Herb Vinaigrette

Ingredients: 3/4 Bunch(s) (30 leaves) English spinach 1 Cup(s) Thickened cream 3 large Carrots, chopped 2 Eggs 1/2 Teaspoon(s) Ground cumin 1/2 medium Cauliflower, chopped 500 Gram(s) Packet frozen peas, thawed 1/3 Cup(s) Olive oil 1/4 Cup(s) Tarragon vinegar 1 Clove garlic, crushed 1/2 Teaspoon(s) Sugar 1/2 Teaspoon(s) Seeded mustard 1 Tablespoon(s) Chopped fresh chives 2 Teaspoon(s) Chopped fresh thyme Directions: Boil, steam or m/wave spinach leaves until just tender; rinse under cold water, drain, pat dry with absorbent paper. Grease 6 ovenproof dishes (1 cup capacity), line with spinach leaves, allowing leaves to overhang edges. Beat cream in small bowl until soft peaks form. Divide carrot mixture between dishes, spoon cauliflower mixture over carrot layer; spoon pea mixture over cauliflower layer. Cover with spinach leaves, cover dishes with foil. Place dishes in baking dish, pour in enough boiling water to come half way up sides of dishes. Bake in moderate oven about 1¬ hours or until firm; cool. Refrigerate overnight. Serve pots with herb vinaigrette. Carrot Layer: Boil, steam or m/wave carrots until tender; cool. Blend or process carrots, eggs and cumin until smooth. Fold in one-third of the cream. Cauliflower Layer: Follow carrot layer method as above. Pea Layer: Follow carrot layer method. Herb Vinaigrette: Combine all ingredients in jar; shake well.
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