Carrot Loaf

Total Time:
2 hr
45 min
1 hr 15 min

8 servings

  • 2 pounds carrots, peeled and cut into 1/4 inch slices
  • 5 ounces unsalted butter
  • 1/4 pound mushrooms, sliced
  • 1/2 pound spinach, cleaned, with stems removed
  • 5 eggs
  • 4 ounces grated Swiss cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Saute 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 separately. When 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.

  • Preheat oven to 400 degrees F.

  • Line the bottom of an 8 1/2 by 4 1/2 by 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 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.

  • Invert onto a warm serving platter and remove the foil. Slice and serve immediately.

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