Savory Baked Carrot and Broccoli Rabe Terrine - unsalted butter

Method

• Preheat the oven to 400.
• In a large, deep skillet, melt 4 tablespoons of the butter.
• Add the carrots and water.
• Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes.
• Uncover, raise the heat to high and boil off any excess water.
• Season with salt and pepper.
• Meanwhile, in a large skillet, melt 1 tablespoon of the butter.
• Add the broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes.
• Season with salt and pepper and transfer to a bowl.
• Lightly beat 1 of the eggs and stir into the broccoli rabe.
• Wipe out the skillet and melt the remaining 1 tablespoon of butter.
• Add the shiitake, season with salt and pepper and cook over moderately high heat, stirring, until tender, about 5 minutes.
• Line an 8 1/2-by-4 1/2-inch metal loaf pan with foil.
• Butter the foil.
• In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots.
• Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
• Spread half of the carrot mixture in the prepared loaf pan in an even layer.
• Top with the broccoli rabe mixture.
• Cover with the remaining carrot mixture, smoothing the surface.
• Set the loaf pan in a large baking dish.
• Add enough hot water to the dish to reach halfway up the side of the loaf pan.
• Bake for about 1 hour and 15 minutes, or until the cake is firm throughout.
• Let cool for 10 to 15 minutes.
• Unmold the carrot terrine onto a platter.
• Cut into 1-inch-thick slices and serve.