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Triple-Layer Vegetable Terrine Recipe

My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.

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Triple-Layer Vegetable Terrine Recipe

Prep: 1 hour Bake: 50 min. + standing

Yield: 8-10 Servings

60 50 110

Ingredients

CARROT LAYER:
1-1/2 cups sliced carrots
2 tablespoons butter
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1/2 teaspoon sugar
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
BROCCOLI LAYER:
2 cups fresh broccoli florets
1 egg
2 tablespoons butter, softened
2 tablespoons heavy whipping cream
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
POTATO LAYER:
1-1/2 cups diced peeled potatoes
1 cup chopped onion
1/4 cup butter, cubed
1 egg
1 egg yolk
1 teaspoon curry powder
1/4 teaspoon salt
White pepper to taste

Directions

Lightly grease an 8-in. x 4-in. loaf pan. Line with parchment paper and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly.
Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside.
For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly.
Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside.
For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined.
Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in.
Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment paper. With a sharp knife, cut into slices. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 174 calories, 14 g fat (8 g saturated fat), 139 mg cholesterol, 246 mg sodium, 9 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Triple-Layer Vegetable Terrine in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p64

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Triple-Layer Vegetable Terrine

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(1-1) of 1 reviews

Reviewed on Oct. 17, 2011 by galinthewoods

This was a lot of work but I tried to keep an open mind about it from the time I decided to try it. None of my family wanted to finish our servings so we had to throw the rest of it away. Maybe we just aren't used to seasoning vegetables this way. We tried to like it. Sorry.