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Triple-Layer Vegetable Terrine

 Triple-Layer Vegetable Terrine
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.
8-10 ServingsPrep: 1 hour Bake: 50 min. + standing

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

2 of 2

Triple-Layer Vegetable Terrine (continued)

Ingredients (continued)

  • 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.