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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 6 |
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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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