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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