Recipe courtesy of Wolfgang Puck
Episode: Chino Farms 3
Save Recipe Print
2 hr
45 min
1 hr 15 min
8 servings



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Meat Loaf

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Turkey Meatloaf

Recipe courtesy of Ina Garten


Recipe courtesy of Ree Drummond

Carrot Cake

Recipe courtesy of Alton Brown

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Mom's Meatloaf

Recipe courtesy of Charity Boyd

Good Eats Meatloaf

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories