vegetable terrine
1 large cauliflower cut into florets and washed
675g carrots peeled and sliced
salt and pepper
300ml double cream
2 eggs
1/4 tsp freshly grated nutmeg
1/4 tsp ground coriander
In separate saucepans cook the cauliflower and carrots in boiling
salted water.
Cook the cauliflower until just tender and the carrots until well
cooked.
Dram well.
Puree the cauliflower in a blender or processor until smooth then
transfer the puree to a bowl.
Puree the carrot in the same way and put in a separate bowl.
Add 1 egg and half the cream to each bowl and beat in well.
Season with salt and pepper.
Stir the grated nutmeg into the cauliflower mixture and the
coriander into the carrot mixture.
Grease a 2 1/2 pint loaf tin or terrine tin. Put half the
cauliflower in the base of the tin and level it.
Gently cover with a layer of half the carrot puree followed by the
remaining cauliflower and then the remaining carrot mixture.
Tap the tin on the work surface to remove any air bubbles.
Cover the tin tightly with foil.
••
Put the ovenshelf on the floor of the roasting oven. Put in the
terrine slide the cold shelf on the runner above the top of the
tin.
••••
Put the ovenshelf on the third set of runners from the top of the
baking oven. Put in the terrine.
Bake for 1 hour or until firm.
Remove the terrine from the ovenand allow it to cool slightly
before turning out on to a serving plate.
Slice with a sharp knife and serve with a little tomato flavoured
vinaigrette.
Serve hot or cold.
Attractively striped in cream and orange layers this striking
vegetable terrine is so easy to make and yet looks stunning when
sliced. Serve it with a vinaigrette dressing which has 2 tsps of
tomato puree added.
Serves 8.
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