1. Line a large terrine with cling wrap. 2. Grate the courgettes and celeriac, then sweat them in a large pan with a little salt and freshly ground black pepper. 3. In a separate pan sweat the onions, garlic and mushrooms in the olive oil. Season with a dash of Worcestershire sauce. 4. Place a layer of celeriac and courgette in the base of the prepared terrine, cover with a layer of mushrooms and continue in alternating layers until all the vegetables have been used. 5. Cover the terrine with cling wrap and pierce several times to allow any excess liquid to drain away. 6. Place a heavy weight on the terrine and refrigerate for at least 2 hours. 7. Turn out and slice. Serve with apple pur?e, and garnish with chopped pepper and wild mushroom, dressed with a little olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3032g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 36 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 151.2mg||5 %|
|Potassium 5484.5mg||144 %|
|Total Carbohydrate 104.2g||31 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 81g|
|Protein 29.7g||42 %|
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Calories per serving: 515
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What would you serve with this? Link in another recipe
pxatkinsThis looked so good but I'm afraid I was disappointed. It turned out like celery-flavoured lawn clippings. The celeriac was $2.99 per lb here on Vancouver Island and it was painful to peel and grate ... it didn't break down as well as I hoped either. If you're a determined vegetarian I would suggest substituting celery or even lovage. I spent a morning in the woods picking chanterelles which I used and wished I had used otherwise. I pressed it for 24 hours but it still remained soggy and uglied up when I sliced it. The apple puree was inspired, mind ... I may try again using something other than celeriac.7y ago