Layered Vegetable Terrine

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* Exported from MasterCook *

 

Layered Vegetable Terrine

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : None

 

Amount Measure Ingredient -- Preparation Method

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***TERRINE***

2 cups Shelled peas

2 cups Chopped carrots

4 cups Cauliflower florets

3 Eggs -- separated

6 tablespoons Low-fat cream cheese

3 teaspoons Lemon juice

1 tablespoon Chopped fresh chives

2 tablespoons Freshly grated nutmeg

Salt

Freshly ground white pepper

***SALAD***

3 large Carrots -- peeled

1 small Hand fresh chives snipped

2 tablespoons Hazelnut oil

1 teaspoon 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

 

KES 01/03/99 by Wendy Lockman on Apr 21, 1996, converted by MC_Buster.

 

 

 

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