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Name: Celeriac And Wild Mushroom Terrine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 1/4 lb Courgettes; 1 ts olive oil; 2 1/4 lb Head of celeriac; Salt; 1 Garlic crushed; 1 1/8 lb Onions; chopped; 1 lb Mixed wild mushrooms; 1 ds Vegetarian Worcestershire

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INGREDIENTS

2 1/4 lb Courgettes
1 ts olive oil
2 1/4 lb Head of celeriac
Salt
1 Garlic ; crushed
1 1/8 lb Onions; chopped
1 lb Mixed wild mushrooms
1 ds Vegetarian Worcestershire

INSTRUCTIONS

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.

NOTES

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Celeriac And Wild Mushroom Terrine

2 1/4 lb Courgettes
1 ts olive oil
2 1/4 lb Head of celeriac
 Salt
1 Garlic crushed
1 1/8 lb Onions; chopped
1 lb Mixed wild mushrooms
1 ds Vegetarian Worcestershire

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.

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Nutrition

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Serving Size: 1 Serving (3032g)
Recipe Makes: 1 servings

Calories: 515
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 %
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.

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Calories per serving: 515

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REVIEWS

pxatkins

This 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.

15y