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Layered Vegetable Terrine

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  Sweet butter 4 Tablespoon
  Chopped yellow onion 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Canned cannellini beans 1 Cup (16 tbs)
  Puree 4 Tablespoon (Use Basil Puree)
  Whole egg 1
  Egg yolk 1

Melt butter in a small heavy saucepan or skillet.
Add onions, cover, and cook slowly until tender and lightly colored, about 20 minutes.
Add .garlic, salt and pepper, and cook, uncovered, for another 5 minutes.
Remove from heat.
Rinse canned beans and drain them well.
Combine beans, onion-and-butter mixture and basil puree in the bowl of a food processor fitted with a steel blade, and process until smooth.
Add whole egg and egg yolk and process again until eggs are completely incorporated.
Taste, correct seasoning if necessary, scrape out into a bowl, cover and refrigerate until chilled.

Recipe Summary

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 978 Calories from Fat 521

% Daily Value*

Total Fat 59 g91%

Saturated Fat 34 g170.2%

Trans Fat 0 g

Cholesterol 525.6 mg175.2%

Sodium 1081.9 mg45.1%

Total Carbohydrates 86 g28.5%

Dietary Fiber 20.8 g83.3%

Sugars 4.4 g

Protein 34 g67.2%

Vitamin A 45.5% Vitamin C 26.7%

Calcium 20.3% Iron 48.9%

*Based on a 2000 Calorie diet

Layered Vegetable Terrine Recipe