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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Belgian Appetizers, Vegetables 12 Servings

INGREDIENTS

10 oz Frozen Belgian carrots
cooked until tender
then blotted dry
on paper towels
10 oz Frozen cauliflower
cooked until tender
then blotted dry
on paper towels
1 T Vegetable oil
1 c Frozen chopped onions
2 T Unsalted butter
2 Eggs
1/2 c Grated Parmesan cheese
1/4 c Dried bread crumbs
1 t Salt, or to taste
1/2 t Dried chervil leaves
crumbled
1/4 t White pepper
1 t Lemon juice
Butter, to grease the pan
10 oz Frozen chopped spinach
defrosted & squeezed dry
1 T Vegetable oil
1 c Frozen chopped onions
8 oz Frozen sliced mushrooms
2 T Unsalted butter
2 Eggs
1/2 c Dried bread crumbs
1 t Salt, or to taste
1/8 t Ground nutmeg
1 pn Ground red pepper
Freshly ground black pepper

INSTRUCTIONS

MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower
in the bowl of a food processor fitted with a steel chopping blade.
Process until smooth. In a large skillet, heat the oil over
medium-high heat. Add the onions and saute them until tender and
golden. This will take about 5 minutes. Stir in the butter and let it
melt. Scrape the onions and butter into the processor. Add all the
remaining ingredients for the carrot-cauliflower layers and process
until smooth. Scrape into a bowl, cover, and refrigerate while
preparing the other layer. Preheat your oven to 350F. Bring a large
pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the
bottom and ends with buttered wax paper, buttered side up. MAKE THE
SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse  a
few times. Cook the onions in hot oil for 1 minute. Add the frozen
mushrooms and cook them along with the onions over high heat until  all
the liquid has evaporated, about 6 to 7 minutes. Stir in the  butter.
Scrape the mixture into the processor. Add all the remaining
ingredients and process until smooth. Scrape about half of the
carrot-cauliflower mixture into the pan, packing it well into the
corners, and flattening it with a spatula or the palm of your hand to
remove any air pockets. Add all of the spinach-mushroom mixture, and
again flatten it. Finally, add the remaining carrot mixture. Smooth  it
down on top. Cover with buttered wax paper. Place pan in another  pan
and fill the latter with boiling water to a level of 2 inches up  the
side of the terrine. Bake in the preheated oven for 1 1/4 hours,  or
until a knife inserted into the middle comes out clean. Remove  terrine
from the oven and cover it with a piece of cardboard or a  second loaf
pan (the same size) right side up. Place about 1 pound of  weight,
evenly distributed, on the terrine. Refrigerate until well  chilled, at
least 2 hours. Once chilled, carefully remove from the  pan by running
a thin-bladed knife between the terrine and the pan.  Invert onto a
flat dish, peel off the paper and serve. Garnish with  curly leafed
lettuce, if desired.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 75.8mg
Sodium: 610.1mg
Potassium: 286.4mg
Carbohydrates: 10.7g
Fiber: 2.3g
Sugar: 2.6g
Protein: 6.9g


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