RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6029
| View Recipe |
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| Recipe Name: |
Vegetable Terrine - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.53
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Triangle terrine pan |
| Suggested Sides: |
Serve on a plate with red pepper coulis. |
| Comments: |
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Ingredients:
1 Pound broccoli divided
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Directions:
Steam all vegetables, separately, until tender but not too soft. Reserve a few carrots and broccoli florets for garnish.
Puree the broccoli, garlic and potatoes. Add two eggs, ¼ cup bread crumbs and ¼ cup heavy cream and process. Season with salt and white pepper.
Puree carrots. Add 2 eggs, ¾ cup cream and ¼ cup bread crumbs and process. Season with salt, white pepper, nutmeg and sugar.
Puree cauliflower. Add 2 eggs, 1 cup bread crumbs, and ¼ cup heavy cream and process. Season with salt and white pepper.
Line a triangle terrine pan with plastic wrap. Start with broccoli layer, garnish with carrots, next the cauliflower mixture, garnish with the broccoli, finish with carrot layer.
Wrap the plastic over the carrot layer and cook in a bain marie at 350 degrees for approx. 50 minutes to 1 hour. (Until terrine is firm). |
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| Nutrition per Serving: |
| Calories: |
442 |
Total Carbs: |
35.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
131.8 |
Fat: |
7.2 |
Protein: |
14.41 |
| Fiber: |
23.86 |
Sodium: |
247.50 |
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