Free Recipe Vegetable Terrine 2
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable Terrine 2 Recipe
65 g St Ivel Mono; (2.5oz)
450 g Carrots; sliced (1lb)
450 g Broccoli florets; (1lb)
450 g Potatoes; quartered (1lb)
50 g Cheddar cheese; grated (2oz)
2 Onion; chopped
3 Eggs
2-1/2 ml Ground coriander; (1.5tsp)
15 ml Chopped fresh parsley;
-(1ttbsp)
1 Pinches cayenne pepper
Seasoning
Vegetable Terrine 2 Preparation
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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