Vegetable Mousse

Yield: 4 Servings
Categories: Casseroles, Vegetables
1lbCarrots; cut into chunks
1pkFrozen artichoke hearts
2tbButter
1pkFrozen chopped spinach; thawed & squeezed dry
1mdOnion; minced
3tbFresh or 1 1/2 tbsp. dried dill
5lgEggs
1cHeavy cream
1/2cParmesan cheese
1/2cMilk
Salt & pepper
Nutmeg
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