350 g/12 oz baby carrots
40g/1 1/2 oz Parmesan cheese, freshly grated
salt and pepper
pinch of freshly grated nutmeg
1 teaspoon potato flour
40 g/1 1/2 oz Ementhal cheese, grated
4 eggs, seperated
1/2 teaspoon chopped fresh thyme
500 ml/ 18 fl oz milk
50 g/ 2 oz plain flour
50 g/ 2 oz butter, plus extra for greasing
800 g/ 1 1/4 lb spinach


1.Cook the spinach, in just the water cinging to the leaw after washing, for 5 minutes until tender.
2.Drain, squeezing out as much liquid as possible, and chop.
3.Melt half the butter in a small saucepan, stir in half the flour, then gradually stir in half the milk.
4.Bring to the boil, stirring constantly.
5.Cook, stirring, until thickened, then remove from the heat, stir in the thyme and season with salt and pepper.
6.Beat in 2 egg yolks, 1 at a time, then add the spinach, Emmenthal and potato flour.
7.Leave to cool, then stiffly whisk 1 egg white and fold in.
8.Preheat the oven to 180°C/350°F/Gas Mark 4 and grease a tart tin with butter. Cook the carrcts in salted, boiling water for 10minutes until tender.
9.Drain and pass through a food pinch of freshly grated nutineg mill into a saucepan. Stir in the remaining butter, flour and
10.milk and cook over a low heat. stirring constantly, until thickened.
11.Remove from the heat, stir in the Parmesan and nutmeg and season with salt and pepper. Leave to cool slightly, then beat in the remainirg egg yolks.
12.Whisk the remaining egg whites to stiff peaks and fold in. Spread 3 tablespoons of the spinach mixture on the base of the prepared tin, pour the carrot mixture un top and cover with the remaning spinach.
13.Place in a roasting tin, add boiling water to come about halfway up the side and hake for about 1 hour. Rernove the tin from the oven, leave to stand for 5 minutes, then turn out on to a serving dish. This dish may also be served as a first course.

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