|
Ingredients :
Serves 8-10
-
550g / 1¼lb carrots, peeled and
chopped
-
450g / 1lb parsnips, peeled and chopped
-
6 tbsp half-fat crème fraîche
-
450g / 1lb spinach, rinsed
-
1 tbsp brown sugar
-
1 tbsp freshly chopped parsley
-
½ tsp freshly grated nutmeg
-
salt and freshly ground black pepper
-
6 medium eggs
-
sprigs of fresh basil, to garnish
For the tomato coulis :
-
450g / 1lb ripe tomatoes, deseeded and
chopped
-
1 medium onion, peeled and finely chopped
|
 |
|
Method :
-
Preheat the oven to 200°C/400°F/Gas
Mark 6. Oil and line a 900g / 2lb loaf tin with non-stick baking
paper. Cook the carrots and parsnips in boiling salted water for 10-15
minutes or until very tender. Drain and puree separately. Add 2
tablespoons of crème fraîche to both the carrots and the parsnips.
Steam the spinach for 5-10 minutes or until very tender. Drain and
squeeze out as much liquid as possible, then stir in the remaining
crème fraîche. Add the brown sugar to the carrot puree, the parsley to
the parsnip mixture and the nutmeg to the spinach. Season all three to
taste with salt and pepper.
-
Beat 2 eggs, add to the spinach and turn
into the tin. Add another 2 beaten eggs to the carrot mixture and layer
carefully on top. Beat the remaining eggs into the parsnip puree and
layer on top. Place the tin in a baking dish and pour in enough hot
water to come halfway up the sides of the tin. Bake for 1 hour until a
skewer inserted into the centre comes out clean. Leave to cool for at
least 30 minutes. Run a sharp knife around the edges. Turn out on to a
dish and reserve.
-
Make the tomato coulis by simmering the
tomatoes and onions together for 5-10 minutes until slightly thickened.
Season to taste. Blend well in a liquidiser or food processor and serve
as an accompaniment. Garnish with sprigs of basil and serve.
Nutritional Facts per 100g :
energy 49kcals/206kj protein 3g carbohydrate 6g fat 2g fiber 2.2g sugar 4.2g
sodium trace
√
gluten-free
√ wheat-free
√ nut-free
√
vegetarian
√ seafood-free |
|