Prepare: Peel the carrots and cut into match sticks (julienne).
Steam them until soft.
Add salt and pepper.
Set aside.
SECOND:
Make duxelles: Wash the Mushrooms.
Mince them.
Put 2 tbsp butter into a cast iron pan.
Sauté chopped scallions for a minute.
Add mushrooms and keep sautéing until no longer juice is visible.
Mushrooms are going to separate from each other. It looks like caviar.
Add salt and pepper.
Set aside.
THIRD:
Squeeze spinach: Defrost spinach.
Squeeze it as much as possible with a clean kitchen towel.
Set aside.
FOURTH:
Make Custard: Place cream cheese, eggs, milk, nutmeg and salt and pepper into a large bowl .
Using magic stick to blend them until smooth batter.
FIFTH:
Prepare pâte dish: Preheat oven to 375°F.
Take a pâte dish or soufflé dish (diameter: 7” and depth: 4”).
Butter and line it with parchment paper.
SIXTH:
Assemble the Pâte: Sprinkle a thin layer of cheese on the bottom.
First layer:
Add spinach evenly.
Pour custard until spinach is covered.
Sprinkle a thin layer cheese on it.
Second layer:
Add steamed carrots evenly.
Pour custard until carrots are covered.
Sprinkle a thin layer cheese on it.
Third layer:
Add duxelles evenly.
Pour custard until duxelles is covered.
Sprinkle remaining cheese on it.
BAKE IT!
Bake it. Put the pâte dish on a baking sheet. It might spill.
Bake it for 45 minutes or until custard is golden.
Take out from oven.
Let vegetable pâte cool completely.
SERVE IT.
When completely cool unmold the pâte.
Serve slices of Vegetable Pâte with sour cream.
