Recipe number 36716 is

Layered Vegetable Terrine



The ingredients are:
MMMMMTERRINE 2 cup Shelled peas 2 cup Chopped carrots 4 cup Cauliflower florets 3 Eggs, separated 6 tbsp Low-fat cream cheese 3 tsp Lemon juice 1 tbsp Chopped fresh chives 2 tbsp Freshly grated nutmeg Salt Freshly ground white pepper MMMMMSALAD 3 large Carrots, peeled 1 small Handful of fresh chives - snipped 2 tbsp Hazelnut oil 1 tsp Raspberry vinegar Salt Freshly ground black pepper

The recipe yield is:
8 Servings

Info:
Preheat the oven to 375 F. Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment. Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked. Let cool. Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat with the carrots and then the cauliflower. Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree. Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined. Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface. Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each. Cover with a piece of lightly oiled wax paper. Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan. Transfer to the oven and bake for 40 minutes. Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch. Remove from the oven and let cool in the pan on a wire rack. Using a potato peeler, peel the whole carrots into thin strips and toss with the chives. Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives. Turn the terrine out of the pan and cut into slices. Serve with the salad. Serves 8-10 * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

Note:
Main Dish; Vegetarian; Breakfast



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