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Vegetable Terrine

Chef.at.Home's picture
Ingredients
  Gelatin 14 Gram (2 Package)
  Carrots 1 Pound, sliced
  Dried dill weed 1⁄2 Teaspoon
  Light mayonnaise 1 Cup (16 tbs)
  Spinach 10 Ounce (1 Package)
  Lemon juice 2 Tablespoon
  Cayenne pepper 1 Pinch
  Parsnips 1 Pound, peeled and sliced
  Ground nutmeg 1⁄4 Teaspoon
  Parsley sauce 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

In small saucepan, combine gelatin with 1/2 cup (125 mL) water; let stand for about 10 minutes or until softened.
Cook over low heat, stirring, until gelatin has dissolved.
Remove from heat; set aside.
In heavy saucepan, pour in enough cold water to just cover carrots; cover and bring to boil.
Boil for 15 minutes or until very tender and water has evaporated.
In food processor, puree carrots until smooth.
Add dill, 1/4 tsp (1 mL) each of the salt and pepper, 1/3 cup (75 mL) of the mayonnaise and 3 tbsp (50 mL) of the gelatin mixture; combine until smooth.
Spoon into 8- x 4-inch (1.5 L) plastic wrap-lined loaf pan; refrigerate.
Trim and rinse spinach under cold running water; shake off excess.
In heavy saucepan, cook spinach, with just the water clinging to leaves, for about 5 minutes or just until wilted.
Drain and squeeze dry.
In food processor, puree spinach.
Add 1/4 tsp (1 mL) each of the salt and pepper, 1/3 cup (75 mL) of the mayonnaise, 2 tbsp (25 mL) of the gelatin mixture, lemon juice and cayenne; combine until smooth.
Spread over carrot layer; refrigerate.
In heavy saucepan, pour in enough cold water to cover parsnips; cover and bring to boil.
Cook for about 15 minutes or until very tender and water has evaporated.
In food processor, puree parsnips until smooth.
Add remaining salt and pepper, mayonnaise, gelatin mixture and nutmeg; combine until smooth.
Spread over spinach layer.
Cover and refrigerate for at least 8 hours or until chilled and set.
(Terrine can be refrigerated for up to 2 days.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1268 Calories from Fat 577

% Daily Value*

Total Fat 64 g99.1%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol 3.1 mg1%

Sodium 2033 mg84.7%

Total Carbohydrates 158 g52.8%

Dietary Fiber 42.1 g168.5%

Sugars 45.6 g

Protein 31 g62.1%

Vitamin A 2055.7% Vitamin C 331.9%

Calcium 65.2% Iron 73.3%

*Based on a 2000 Calorie diet

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Vegetable Terrine Recipe