Triple-Layer Vegetable Terrine
TOTAL TIME: Prep: 1 hour Bake: 50 min. + standing
YIELD: 8-10 servings.
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.
Ingredients
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CARROT LAYER:
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1-1/2 cups sliced carrots
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2 tablespoons butter
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1 large egg
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1 large egg yolk
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2 tablespoons heavy whipping cream
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1/2 teaspoon sugar
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1/2 teaspoon ground nutmeg
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1/8 teaspoon ground allspice
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BROCCOLI LAYER:
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2 cups fresh broccoli florets
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1 large egg
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2 tablespoons butter, softened
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2 tablespoons heavy whipping cream
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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POTATO LAYER:
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1-1/2 cups diced peeled potatoes
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1 cup chopped onion
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1/4 cup butter, cubed
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1 large egg
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1 large egg yolk
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1 teaspoon curry powder
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1/4 teaspoon salt
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White pepper to taste
Directions
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1.
Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly.
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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.
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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.
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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.
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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.
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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.
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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. With a sharp knife, cut into slices.
Nutrition Facts
1 slice: 174 calories, 14g fat (8g saturated fat), 139mg cholesterol, 246mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 4g protein.
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