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.
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
1 ts Fresh tarragon; snipped (or
-1/4 teaspoon dried,
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
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