Vegetable Mousse
Yield: | 4 Servings |
Categories: | Casseroles, Vegetables |
1 | lb | Carrots; cut into chunks |
1 | pk | Frozen artichoke hearts |
2 | tb | Butter |
1 | pk | Frozen chopped spinach; thawed & squeezed dry |
1 | md | Onion; minced |
3 | tb | Fresh or 1 1/2 tbsp. dried dill |
5 | lg | Eggs |
1 | c | Heavy cream |
1/2 | c | Parmesan cheese |
1/2 | c | Milk |
Salt & pepper | ||
Nutmeg |
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