Combine carrots, garlic, water and salt in a medium sauce pan. Bring to boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender. Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in a blender container; blend or process until smooth. Transfer mixture to a bowl. Stir in lime peel; set aside. Combine watercress, tarragon and remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce heat. Cover and cook 1-2 minutes or until watercress is tender. Drain reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid in a blender container or food processor bowl. Blend or process until combined. Transfer to a bowl. Stir in tarragon vinegar; set aside. Line an 8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese and sour cream in a small bowl. Beat with an electric mixer until smooth. Add eggs; beat until combined. Divide mixture in half,. Stir half of cream cheese mixture into carrot mixture; pour into prepared pan. Stir other half of cream cheese mixture into watercress mixture; carefully pour over carrot mixture in pan. Cover pan with foil. Place pan in a baking dish. Fill the baking dish with hot water to a depth of 1 inch. Place baking dish in a 350F over. Bake for 50-60 minutes or until center is set. Cool completely on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a serving platter. Remove foil. Garnish with edible flowers, if desired. Makes 14 servings. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 90. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari
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|Serving Size: 1 Serving (4580g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11783 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1309.2g||1746 %|
|Saturated Fat 725.5g||3627 %|
|Monounsaturated Fat 336.2g|
|Polyunsanturated Fat 59.7g|
|Cholesterol 6151.5mg||1893 %|
|Sodium 12421.8mg||428 %|
|Potassium 5815mg||153 %|
|Total Carbohydrate 154.2g||45 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 154.2g|
|Protein 279.9g||400 %|
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Calories per serving: 13296
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