|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|
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.)