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.
Triple-Layer Vegetable Terrine
Triple-Layer Vegetable Terrine
Prep Time
1 hour
Cook Time
50 min
Yield
8-10 servings
Ingredients
- CARROT LAYER:
- 1-1/2 cups sliced carrots
- 2 tablespoons butter
- 1 large egg
- 1 large egg yolk
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon sugar
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- BROCCOLI LAYER:
- 2 cups fresh broccoli florets
- 1 large egg
- 2 tablespoons butter, softened
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- POTATO LAYER:
- 1-1/2 cups diced peeled potatoes
- 1 cup chopped onion
- 1/4 cup butter, cubed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- White pepper to taste
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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