Deep Green Vegetable Terrine
|Fresh spinach||1⁄2 Pound|
|Swiss chard||1⁄2 Pound|
|Unsalted butter||2 Tablespoon|
|Red onion||1 Medium, minced|
|Freshly ground nutmeg||To Taste|
|Ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Eggs||4 , beaten|
|Low fat ricotta cheese||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Carrots||2 , peeled and cut into julienne strips|
|Cherry tomatoes||4 , halved|
Preheat the oven to 350° F.
Lightly butter a 6 x 4 X 4-inch baking pan, or use a nonstick pan.
Remove the stems from the spinach and chard.
Wash the leaves thoroughly, pat them dry, and chop coarsely.
Melt the butter in a large skillet, add the onion, and saute over medium-high heat for 3 to 5 minutes.
Add the spinach and chard and toss for 3 minutes.
Season with nutmeg, pepper, and vegetable seasoning and turn into a large mixing bowl to cool.
Add the eggs, ricotta cheese, and Parmesan cheese to the spinach mixture and blend well.
Pour into the prepared baking pan and bake for 45 minutes.
Remove from the oven and let stand for 10 minutes before un-molding the loaf.