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Vegetable Terrine

Veggie.Lover's picture
  Spinach leaves 8 Large, washed
  Skimmed milk 1⁄2 Pint (300 Milliliter)
  Onion 1⁄2 Medium
  Bay leaf 1
  Peppercorns 6
  Mace blade 1
  Sunflower oil 30 Milliliter (2 Tablespoon)
  Whole-wheat flour 1 Ounce (25 Gram)
  Herb salt/Salt To Taste
  Grated nutmeg To Taste
  Black pepper To Taste
  Quark 6 Ounce (175 Gram)
  Egg 1 Large
  Peas 4 Ounce (100 Gram)
  Carrot 4 Ounce, diced (100 Gram)
  Asparagus 4 Ounce (100 Gram)

1.In a bowl, put spinach and add hot boiling water to it.
2.Drain the water sfter a minute.
3.Preheat the oven to gas mark 3 (170 degrees)

4.In a saucepan, put milk along with onion, bay leaf, peppercorns and blade of mace.
5.Heat until boiling and once done put the flame off and leave for 10 minutes to get the flavors infuse.
6.Strain milk and keep it aside.
In a saucepan, heat oil.
7.Add flour and make a roux.
8.Slowly add flavored milk and let the mixture boil by stirring continuously.
9.Add seasoning of herb, nutmeg and pepper.
10.Allow the mixture to settle at room temperature and add quark and egg.
11.Steam peas, carrots and asparagus separately or in different steamer compartments for 6-8 minutes.
12.Take a 450 grams loaf tin and place the spinach leaves, keep some for later.
13.Arrange a layer of sauce, then carrot followed by sauce, peas, sauce, asparagus and sauce.
14.Arrange the leaves and cover the layers.
15.Put the tin in roasting tin or brain marie with 2.5 centimeters of hot water.
16.Bake for 1 hour.
17.Allow to cool and room temperature.

18.Slice and serve.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 334

% Daily Value*

Total Fat 56 g86.8%

Saturated Fat 15.7 g78.6%

Trans Fat 0 g

Cholesterol 262.7 mg87.6%

Sodium 882.9 mg36.8%

Total Carbohydrates 84 g28%

Dietary Fiber 17.7 g70.9%

Sugars 37.5 g

Protein 45 g90.4%

Vitamin A 435.2% Vitamin C 119.4%

Calcium 78.3% Iron 44%

*Based on a 2000 Calorie diet

Vegetable Terrine Recipe