Vegetable Terrine

* Exported from MasterCook Mac *

Vegetable Terrine

Recipe By : James Beard Celebration Cookbook/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable All Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole egg
1 cup milk
1/2 cup flour
2 teaspoons salt
2 tablespoons butter
2 tablespoons onion -- chopped
20 ounces frozen spinach (2 packs) -- squeezed dry
12 ounces carrot -- peeled
12 ounces cauliflower
butter for greasing loaf pan

Preheat oven to 400F

In a blender or processor, combine eggs, milk flour, and salt and process
until smooth. Reserve. Melt butter in a medium skillet over moderate heat.
Add onion and cook, stirring, until softened. Remove from heat, and stir in
spinach and about a third of the reserved batter. Reserve. Bring a medium pan
of water to a boil and cook whole carrots for about 6 minutes, depending on
thier thickness, until tender but still crisp. With a slotted spoon, remove to
a plate and allow to cool. Add cauliflower florets to the water and cook for
about 3 minutes. Remove with a slotted spoon and allow to cool slightly.
Butter a 2 quart loaf pan, then butter a piece of aluminum foil large enouigh
to line it with a slight overhang. Line the pan with the foil, fitting it inot
the corners and allowing it to hang over the edges. Place half the
cauliflower in the base of the pan and pour over half of the remaining batter.
Next, spread half of spincach mixture over the cauliflower in an even layer.
Lay the carrots next to each other lengthwise in the pan. Spread the remaining
spinach over the carrots, then the remaining cauliflower, and press down
gently. Pour over the remaining batter. Butter a piece of aluminum foil large
enough to cover the pan. Place over the vegetables, seal with the overhanging
foil, and gently press down the foil. Place pan in a larger roasting pan and
place in oven. Pour enough boiling water into the larger pan so that it
reaches about halfway up the sides of the loaf pan. Bake for 1 hour. Remove
from the oven and remove loaf pan from the water. Allow to cool for at least
an hour. Remove foil from the top and invert on a plate. Carefully peel off
the foil and cut across into 1 inch slices.

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Per serving: 117 Calories; 6g Fat (43% calories from fat); 5g Protein; 12g
Carbohydrate; 80mg Cholesterol; 624mg Sodium