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Name: Celery, Spinach And Carrot Terrine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 75 grams ful fat soft; Salt; 15 g Butter; ( 1/2oz); 1 Sprig fresh basil to garnish; 175 g Carrots; cooked (6oz); 175 g Frozen whole leaf spinach;; ; dry (6oz); 3 md Size eggs; 175 g Celery; chopped (6oz)

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INGREDIENTS

1 75 grams ful fat soft
Salt
15 g Butter; ( 1/2oz)
1 Sprig fresh basil to garnish
175 g Carrots; cooked (6oz)
175 g Frozen whole leaf spinach;
; dry (6oz)
3 md Size eggs
175 g Celery; chopped (6oz)

Servings

INSTRUCTIONS

Preheat the oven to 160 ?C, 325 F, Gas Mark 3. Melt the butter and cook the celery for 2-3 minutes, stirring occasionally. Place the mixture in a blender with 1 egg, 25g (1oz) soft cheese and seasoning to taste. Blend until smooth then pour the mixture into a lightly oiled 500g (1lb) loaf tin. Place the spinach, 25g (1oz) soft cheese, 1 egg and seasoning to taste in the blender, blend until smooth then carefully spoon on top of the celery layer. Finally, blend the carrots, remaining soft cheese, egg and seasoning and spread on top of the spinach layer. Cover with a sheet of lightly oiled foil and bake in the preheated oven for 1 hour. Allow to cool in the tin and chill until required. Carefully run a knife around the edge of the tin and turn the terrine out onto a plate on a pool of tomato coulis. Garnish with sprigs of basil. Delicious served sliced as a first course or light lunch. NOTES : An ideal first course served with salad garnish or tomato coulis.

NOTES

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Celery, Spinach And Carrot Terrine

1 75 grams ful fat soft
 Salt
15 g Butter; ( 1/2oz)
1 Sprig fresh basil to garnish
175 g Carrots; cooked (6oz)
175 g Frozen whole leaf spinach;
 ; dry (6oz)
3 md Size eggs
175 g Celery; chopped (6oz)

Preheat the oven to 160 ?C, 325 F, Gas Mark 3.    Melt the butter and cook the celery for 2-3 minutes, stirring  occasionally. Place the mixture in a blender with 1 egg, 25g (1oz)  soft cheese and seasoning to taste. Blend until smooth then pour the  mixture into a lightly oiled 500g (1lb) loaf tin.    Place the spinach, 25g (1oz) soft cheese, 1 egg and seasoning to  taste in the blender, blend until smooth then carefully spoon on top  of the celery layer.    Finally, blend the carrots, remaining soft cheese, egg and seasoning  and spread on top of the spinach layer.    Cover with a sheet of lightly oiled foil and bake in the preheated  oven for 1 hour. Allow to cool in the tin and chill until required.  Carefully run a knife around the edge of the tin and turn the terrine  out onto a plate on a pool of tomato coulis.    Garnish with sprigs of basil.    Delicious served sliced as a first course or light lunch.        NOTES : An ideal first course served with salad garnish or tomato  coulis.

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 6 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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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