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Triple-Layer Vegetable Terrine

Total Time

Prep: 1 hour Bake: 50 min. + standing

Makes

8-10 servings

My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.

Ingredients

  • CARROT LAYER:
  • 1-1/2 cups sliced carrots
  • 2 tablespoons butter
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • BROCCOLI LAYER:
  • 2 cups fresh broccoli florets
  • 1 large egg
  • 2 tablespoons butter, softened
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • POTATO LAYER:
  • 1-1/2 cups diced peeled potatoes
  • 1 cup chopped onion
  • 1/4 cup butter, cubed
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • White pepper to taste

Directions

  1. Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly.
  2. Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside.
  3. For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly.
  4. Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside.
  5. For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined.
  6. Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in.
  7. Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

Nutrition Facts

1 slice: 174 calories, 14g fat (8g saturated fat), 139mg cholesterol, 246mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 4g protein.

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