2 pkg (each 7g) gelatin
4-6 large carrots, sliced
1/2 tsp dried dill
1/2 tsp each salt and pepper
1 cup mayonnaise
1 pkg frozen or fresh spinach (10 oz.)
2 Tbsp fresh lemon juice
4-6 large parsnips, sliced
1/4 tsp nutmeg
In small saucepan, combine gelatin with 1/2 cup water, let stand until
softened. Cook over low heat until gelatin is dissolved. Remove from
In small amount of water, cook carrots until very tender.
Same thing for the parsnips.
If using frozen spinach, thaw and squeeze off excess water. If using
fresh, cook spinach just until wilted.
In food processor, puree carrots until smooth.
Add dill, 1/4 tsp salt and pepper, 1/3 cup mayonnaise, and 3 Tbsp
gelatin mix. Combine until smooth.
Spoon into 8" x 4" plastic lined loaf pan. Spread evenly. Refrigerate.
In food processor, puree spinach.
Add 1/4 tsp salt and pepper, 1/3 cup mayo, 2 Tbsp geltin mix, lemon
juice, and cayenne. Combine until smooth.
Spread over carrot layer. Refrigerate.
In food processor, puree parsnips until smooth.
Add remaining salt and pepper, mayo, gelatin mix, and nutmeg.
Combine until smooth. Spread over spinach layer.
Cover with plastic wrap and refrigerate for several hours or overnight.
You can make a fresh parsley sauce to serve with it as well - process
parsley, olive oil, lemon juice, a dash of dijon and salt and pepper
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