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LOCATION: Recipes >> Vegetarian >> Veg Terrine 01

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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


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