Title: Vibrant cold vegetable terrine
 Categories: Vegetables, Appetizers
      Yield: 12 Servings
 
MMMMM-----------------CARROT-CAULIFLOWER LAYERS----------------------
     10 oz Frozen Belgian carrots
           - cooked until tender,
           - then blotted dry
           - on paper towels
     10 oz Frozen cauliflower,
           - cooked until tender,
           - then blotted dry
           - on paper towels
      1 tb Vegetable oil
      1 c  Frozen chopped onions
      2 tb Unsalted butter
      2    Eggs
    1/2 c  Grated Parmesan cheese
    1/4 c  Dried bread crumbs
      1 ts Salt; or to taste
    1/2 ts Dried chervil leaves
           - crumbled
    1/4 ts White pepper
      1 ts Lemon juice
           Butter; to grease the pan

MMMMM-------------------MUSHROOM-SPINACH LAYER------------------------
     10 oz Frozen chopped spinach
           - defrosted & squeezed dry
      1 tb Vegetable oil
      1 c  Frozen chopped onions
      8 oz Frozen sliced mushrooms
      2 tb Unsalted butter
      2    Eggs
    1/2 c  Dried bread crumbs
      1 ts Salt; or to taste
    1/8 ts Ground nutmeg
      1 pn Ground red pepper
           Freshly ground black pepper
 
  MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower
  in the bowl of a food processor fitted with a steel chopping blade.
  Process until smooth. In a large skillet, heat the oil over
  medium-high heat. Add the onions and saute them until tender and
  golden. This will take about 5 minutes. Stir in the butter and let it
  melt. Scrape the onions and butter into the processor. Add all the
  remaining ingredients for the carrot-cauliflower layers and process
  until smooth. Scrape into a bowl, cover, and refrigerate while
  preparing the other layer. Preheat your oven to 350F. Bring a large
  pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the
  bottom and ends with buttered wax paper, buttered side up. MAKE THE
  SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse
  a few times. Cook the onions in hot oil for 1 minute. Add the frozen
  mushrooms and cook them along with the onions over high heat until
  all the liquid has evaporated, about 6 to 7 minutes. Stir in the
  butter. Scrape the mixture into the processor. Add all the remaining
  ingredients and process until smooth. Scrape about half of the
  carrot-cauliflower mixture into the pan, packing it well into the
  corners, and flattening it with a spatula or the palm of your hand to
  remove any air pockets. Add all of the spinach-mushroom mixture, and
  again flatten it. Finally, add the remaining carrot mixture. Smooth
  it down on top. Cover with buttered wax paper. Place pan in another
  pan and fill the latter with boiling water to a level of 2 inches up
  the side of the terrine. Bake in the preheated oven for 1 1/4 hours,
  or until a knife inserted into the middle comes out clean. Remove
  terrine from the oven and cover it with a piece of cardboard or a
  second loaf pan (the same size) right side up. Place about 1 pound of
  weight, evenly distributed, on the terrine. Refrigerate until well
  chilled, at least 2 hours. Once chilled, carefully remove from the
  pan by running a thin-bladed knife between the terrine and the pan.
  Invert onto a flat dish, peel off the paper and serve. Garnish with
  curly leafed lettuce, if desired.