Layered Vegetable Terrine

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.