Try this Vegetable Terrine recipe, or contribute your own.
Suggest a better descriptionSteam carrots and broccoli separately until very tender. Set aside to cool. Cook potatoes in boiling water for 15-20 min, until tender. Drain and mash. Add 15g (0.5oz) St Ivel Mono and cheese. Mix well. Set aside to cool. Melt remaining 50g (2oz) Mono in a saucepan and cook onions for 5-10mins, until tender, stirring. Set aside to cool. In a blender or food processor, puree carrots, half the onions and 1 egg together until smooth. Place mixture in a bowl, add coriander and mix well. In a blender or food processor, puree broccoli, remaining onions and 1 egg together until smooth. Place mixture in a bowl and add parsley, mixing well. Add 1 egg and cayenne pepper to mashed potato and mix well. Season each pureed mixture. Put mashed potato in a layer on the bottom of a greased 1.7 litre (3 pint) terrine, loaf tin or ceramic dish, makiong sure it is level. Cover with a layer of broccoli puree, followed by a layer of carrot puree. Cover tin or dish with foil. Place terrine in a roasting tin. Pour in enough hot water to come three-quarters of the way up the sides of the terrine. Bake in a pre-heated over at 180C / 350F / gas mark 4 for 1 hour. Remove foil and bake for a further 25-30 minutes or until form. Remove from oven and allow to cools slightly. Turn out carefully onto a serving dish. Serve hot or cold cut into slices, with fresh crusty bread or rolls.
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Serving Size: 1 Serving (2442g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1184 | ||
Calories from Fat: 684 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 76g | 101 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1134.6mg | 39 % | |
Potassium 1469.9mg | 39 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 24.1g | ||
Protein 97.7g | 140 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1184
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