Vegetable terrine

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 10
    large spinach leaves, hard stem removed and blanched
  • CARROT LAYER
  • 300
    g
    carrots, peeled and sliced
  • 1
    extra-large egg
  • 1
    egg yolk
  • 125
    ml
    cultured sour cream
  • 5
    ml
    cumin
  • salt and white pepper to taste
  • 1
    lemon, grated rind and juice
  • COURGETTE LAYER
  • 300
    g
    courgettes, sliced
  • 30
    g
    butter
  • 125
    ml
    creamed cottage cheese
  • 1
    extra-large egg
  • 1
    egg yolk
  • 5
    basil leaves, finely chopped
  • salt and white pepper
 

Method

 
1. Grease a 1,5 litre loaf tin with butter. Use half the spinach to line the tin. 2. CARROT LAYER: Cook the carrots in a little water. Drain and process in a blender until smooth. Beat the eggs and cream together and add with the rind, juice and seasoning. 3. COURGETTE LAYER: Sauté courgettes in butter until all the excess moisture has evaporated and they are soft. Leave to cool slightly. Mix the remaining ingredients, beat lightly to combine and process with courgettes until smooth. 4. Place half the carrot mixture in the tin. Top with a layer of spinach, spoon in the courgette mixture and top with a layer of spinach. Repeat the layers, ending with a spinach layer. 5. Cover the loaf tin with aluminium foil and bake in a water bath in a preheated oven for 1 1/2 hours or until set. Serves 6-8 as a starter
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.