Layered vegetable terrine
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Layered vegetable terrine
  Vegetarian    Breakfast    Vegetables    Terrines  
Last updated 6/12/2012 1:21:46 AM. Recipe ID 54115. Report a problem with this recipe.
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      Title: Layered vegetable terrine
 Categories: Main dish, Vegetarian, Breakfast
      Yield: 8 Servings
 
MMMMM--------------------------TERRINE-------------------------------
      2 c  Shelled peas
      2 c  Chopped carrots
      4 c  Cauliflower florets
      3    Eggs; separated
      6 tb Low-fat cream cheese
      3 ts Lemon juice
      1 tb Chopped fresh chives
      2 tb Freshly grated nutmeg
           Salt
           Freshly ground white pepper

MMMMM---------------------------SALAD--------------------------------
      3 lg Carrots; peeled
      1 sm Handful of fresh chives
           -- snipped
      2 tb Hazelnut oil
      1 ts Raspberry vinegar
           Salt
           Freshly ground black pepper
 
  Preheat the oven to 375 F.  Lightly oil and line the bottom of a
  2-pound loaf pan with wax paper or parchment.
  
  Steam the peas, chopped carrots, and cauliflower separately for 10 to
  15 minutes, or until each is cooked. Let cool.
  
  Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat
  with the carrots and then the cauliflower. Stir the chives into the
  pea puree, the almonds into the carrot puree, the nutmeg into the
  cauliflower puree.
  
  Whisk the egg whites until stiff, then carefully fold one-third into
  each puree until just combined.  Season well and spoon the pea mousse
  into the prepared pan, carefully smoothing the surface. Top with the
  carrot mousse and then the cauliflower mousse, smoothing the surface
  of each. Cover with a piece of lightly oiled wax paper.
  
  Place the loaf pan in a roasting pan and pour in boiling water to
  come two thirds of the way up the sides of the pan. Transfer to the
  oven and bake for 40 minutes. Remove the wax paper and cook for 10 to
  15 minutes more, until the top feels firm to the touch. Remove from
  the oven and let cool in the pan on a wire rack.
  
  Using a potato peeler, peel the whole carrots into thin strips and
  toss with the chives.  Blend the oil, vinegar, and salt and pepper
  and mix with the carrot strips and chives.
  
  Turn the terrine out of the pan and cut into slices. Serve with the
  salad.
  
  Serves 8-10
  
  * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
  by Karen Mintzias
 




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Recipe ID 54115 (Apr 03, 2005)

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