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LOCATION: Recipes >> Vegetarian >> Vegetable Terrine

Print this Recipe    Vegetable Terrine

3 whole egg
1 cup milk
1/2 cup flour
2 teaspoons salt
2 tablespoons butter
2 tablespoons onion -- chopped
20 ounces frozen spinach (2 packs) -- squeezed dry
12 ounces carrot -- peeled
12 ounces cauliflower
butter for greasing loaf pan

Preheat oven to 400F
In a blender or processor, combine eggs, milk flour, and salt and process until
smooth. Reserve.
Melt butter in a medium skillet over moderate heat. Add onion and cook,
stirring, until softened. Remove from heat, and stir in spinach and about a
third of the reserved batter. Reserve.
Bring a medium pan of water to a boil and cook whole carrots for about 6
minutes, depending on thier thickness, until tender but still crisp. With a
slotted spoon, remove to a plate and allow to cool. Add cauliflower florets to
the water and cook for about 3 minutes. Remove with a slotted spoon and allow to
cool slightly.
Butter a 2 quart loaf pan, then butter a piece of aluminum foil large enouigh to
line it with a slight overhang. Line the pan with the foil, fitting it inot the
corners and allowing it to hang over the edges.
Place half the cauliflower in the base of the pan and pour over half of the
remaining batter.
Next, spread half of spincach mixture over the cauliflower in an even layer. Lay
the carrots next to each other lengthwise in the pan. Spread the remaining
spinach over the carrots, then the remaining cauliflower, and press down gently.
Pour over the remaining batter.
Butter a piece of aluminum foil large enough to cover the pan. Place over the
vegetables, seal with the overhanging foil, and gently press down the foil.
Place pan in a larger roasting pan and place in oven. Pour enough boiling water
into the larger pan so that it reaches about halfway up the sides of the loaf
pan. Bake for 1 hour.
Remove from the oven and remove loaf pan from the water. Allow to cool for at
least an hour. Remove foil from the top and invert on a plate. Carefully peel
off the foil and cut across into 1 inch slices.

Per serving: 117 Calories; 6g Fat (43% calories from fat); 5g Protein; 12g
Carbohydrate; 80mg Cholesterol; 624mg Sodium


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