Carrot and watercress terrine
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Carrot and watercress terrine
  Appetizers    Carrots    Terrines  
Last updated 6/12/2012 1:12:25 AM. Recipe ID 40369. Report a problem with this recipe.
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      Title: Carrot and watercress terrine
 Categories: Appetizers, Better home
      Yield: 1 Servings
 
    1/2 lb Carrots; peeled and sliced
      1    Clove garlice; peeled
      1 c  Water
    1/2 ts Lime peel; finely shredded
      2 c  Watercress; leaves, firmly
           -packed
      1 ts Fresh tarragon; snipped (or
           -1/4 teaspoon dried,
           -crushed)
      2 ts Tarragon vinegar
      8 oz Cream cheese; softened
    1/2 c  Sour cream
      2 lg Eggs
           Edible flowers; optional
 
  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 




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Recipe ID 40369 (Apr 03, 2005)

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