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Layered Vegetable Terrine

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Recipe

 

Yield

8 servings

Prep

40 min

Cook

1 hrs

Ready

2 hrs
Low in Saturated Fat, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Terrine
2 cups green peas
shelled
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2 cups carrots
chopped
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4 cups cauliflower florets
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3 large eggs
separated
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6 tablespoons cream cheese (nonfat)
*
3 teaspoons lemon juice
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1 tablespoon chives
freshly chopped
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4 tablespoons almonds
ground
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1 teaspoon nutmeg
freshly grated
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1 x salt
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Salad
1 x white pepper
freshly ground
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3 each carrots
large, peeled
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1 each chives
small handful, freshly snipped
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2 tablespoons hazelnut oil
*
1 teaspoon raspberry vinegar
1 x salt
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1 x black pepper
freshly ground
* Camera

Ingredients

Amount Measure Ingredient Features
Terrine
473 ml green peas
shelled
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473 ml carrots
chopped
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946 ml cauliflower florets
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3 large eggs
separated
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9E+1 ml cream cheese (nonfat)
*
15 ml lemon juice
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15 ml chives
freshly chopped
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6E+1 ml almonds
ground
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5 ml nutmeg
freshly grated
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1 x salt
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Salad
1 x white pepper
freshly ground
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3 each carrots
large, peeled
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1 each chives
small handful, freshly snipped
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3E+1 ml hazelnut oil
*
5 ml raspberry vinegar
1 x salt
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1 x black pepper
freshly ground
* Camera

Directions

Preheat the oven to 375℉ (190℃).

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.

Purée the peas with 1 egg yolk, 2 tablespoons cream cheese and 1 teaspoon lemon juice.

Repeat with the carrots and then the cauliflower.

Stir the chives into the pea purée, the almonds into the carrot purée, the nutmeg into the cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into each purée 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.



* not incl. in nutrient facts Arrow up button

Comments


Leslie

I have I missed something? Don't see where the cream cheese comes into it. It's in the list of ingredients but not in the directions. Thanks

Bo

I am just checking this recipe too, and recipe looks like being updated, Puree the peas with 1 egg yolk, 2 tablespoons cream cheese and 1 teaspoon lemon juice. It sounds great, I will try it.

Jeff

Inst that a lot of nutmeg, teaspoons would have been in line??

Amy

I am just checking this recipe, it sounds great, and seems the recipe is updated, 1 teaspoon nutmeg sounds right.

Nancy

The almonds are not mentioned in the ingredient list - so, how many and are they slivered? diced? blanched?

happyzhangbo   

It should be 4 tablespoons ground almonds, enjoy!

 

 

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 9535% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 144mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 11g
Vitamin A 195% Vitamin C 49%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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