INGREDIENTS

INSTRUCTIONS

Steam carrots and broccoli separately until very tender. Set aside to cool.
Cook potatoes in boiling water for 15-20 min, until tender. Drain and mash.
Add 15g (0.5oz) St Ivel Mono and cheese. Mix well. Set aside to cool.
Melt remaining 50g (2oz) Mono in a saucepan and cook onions for 5-10mins,
until tender, stirring. Set aside to cool.
In a blender or food processor, puree carrots, half the onions and 1 egg
together until smooth. Place mixture in a bowl, add coriander and mix well.
In a blender or food processor, puree broccoli, remaining onions and 1 egg
together until smooth. Place mixture in a bowl and add parsley, mixing
well.
Add 1 egg and cayenne pepper to mashed potato and mix well. Season each
pureed mixture.
Put mashed potato in a layer on the bottom of a greased 1.7 litre (3 pint)
terrine, loaf tin or ceramic dish, makiong sure it is level.
Cover with a layer of broccoli puree, followed by a layer of carrot puree.
Cover tin or dish with foil.
Place terrine in a roasting tin. Pour in enough hot water to come
three-quarters of the way up the sides of the terrine.
Bake in a pre-heated over at 180C / 350F / gas mark 4 for 1 hour. Remove
foil and bake for a further 25-30 minutes or until form.
Remove from oven and allow to cools slightly.
Turn out carefully onto a serving dish. Serve hot or cold cut into slices,
with fresh crusty bread or rolls.
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