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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.
TOTAL TIME: Prep: 1 hour Bake: 50 min. + standing YIELD:8-10 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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.
  • 7. 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.