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Vibrant Cold Vegetable Terrine

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Recipe

 

Yield

12 servings

Prep

35 min

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Carrotcauliflower layers
10 ounces carrots
belgian, cooked until tender, then blotted dry, on paper towels
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10 ounces cauliflower florets
, cooked until tender, then blotted dry, on paper towels
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1 tablespoon vegetable oil
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1 cup onions
chopped, frozen
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2 tablespoons butter
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2 large eggs
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½ cup Parmesan cheese
grated
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¼ cup bread crumbs
dried
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1 teaspoon salt
or to taste
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½ teaspoon chervil
leaves, dreid, crumbled
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¼ teaspoon white pepper
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1 teaspoon lemon juice
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1 x butter
to grease the pan
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Mushroomspinach layer
10 ounces spinach
, defrosted & squeezed dry
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1 tablespoon vegetable oil
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1 cup onions
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8 ounces mushrooms
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2 tablespoons butter
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2 large eggs
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½ cup bread crumbs
dried
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1 teaspoon salt
or to taste
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teaspoon nutmeg
ground
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1 pinch red pepper flakes
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
Carrotcauliflower layers
289 ml/g carrots
belgian, cooked until tender, then blotted dry, on paper towels
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289 ml/g cauliflower florets
, cooked until tender, then blotted dry, on paper towels
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15 ml vegetable oil
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237 ml onions
chopped, frozen
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3E+1 ml butter
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2 large eggs
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118 ml Parmesan cheese
grated
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59 ml bread crumbs
dried
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5 ml salt
or to taste
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2.5 ml chervil
leaves, dreid, crumbled
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1.3 ml white pepper
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5 ml lemon juice
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1 x butter
to grease the pan
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Mushroomspinach layer
289 ml/g spinach
, defrosted & squeezed dry
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15 ml vegetable oil
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237 ml onions
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231.2 ml/g mushrooms
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3E+1 ml butter
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2 large eggs
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118 ml bread crumbs
dried
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5 ml salt
or to taste
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0.6 ml nutmeg
ground
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1 pinch red pepper flakes
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1 x black pepper
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Directions

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 sauté 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 350℉ (180℃). 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 1¼ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 13859% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 571mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 51% Vitamin C 14%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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