Carrot and Watercress Terrine
Try this Carrot and Watercress Terrine recipe, or contribute your own. "Cream Cheese" and "Appetizers" are two of the tags cooks chose for Carrot and Watercress Terrine.
Yield: 1 Servings Ready in 1 hours
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Carrot and Watercress Terrine Preparation
Combine carrots, garlic, water and salt in a medium sauce pan. Bring to boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender. Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in a blender container; blend or process until smooth. Transfer mixture to a bowl. Stir in lime peel; set aside. Combine watercress, tarragon and remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce heat. Cover and cook 1-2 minutes or until watercress is tender. Drain reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid in a blender container or food processor bowl. Blend or process until combined. Transfer to a bowl. Stir in tarragon vinegar; set aside. Line an 8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese and sour cream in a small bowl. Beat with an electric mixer until smooth. Add eggs; beat until combined. Divide mixture in half,. Stir half of cream cheese mixture into carrot mixture; pour into prepared pan. Stir other half of cream cheese mixture into watercress mixture; carefully pour over carrot mixture in pan. Cover pan with foil. Place pan in a baking dish. Fill the baking dish with hot water to a depth of 1 inch. Place baking dish in a 350F over. Bake for 50-60 minutes or until center is set. Cool completely on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a serving platter. Remove foil. Garnish with edible flowers, if desired. Makes 14 servings. Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 90. Posted to MC-Recipe Digest V1 #865 by Peg Baldassari
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