Root Vegetable Terrine
by deecrowleyclarke
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INGREDIENTS
- 300g Carrot ; peeled
- 300g celeriac ; peeled
- 300g Sweet potatoes ; peeled
- 150ml veg stock
- 1tsp potato starch
- Olive oil
- Salt and pepper
INSTRUCTIONS
1. Slice all root veg very thinly on a mandolin length wise. Keep each kind separately.
2. Grease small size deep baking tray with olive oil. Start layering the vegetables one slice overlapping the other.
3. Heat up the veg stock mixed with potato starch until boiling. Pour over the layered veg.
4. Put the tray in the pre-heated oven to 160 degrees for about an hour.
5. Let it cool down with some weight on it. Once cooled down a bit, place it in the fridge until chilled. Serve with green salad.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 1 | ||
| Calories from Fat: 1 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 18.4mg | 1 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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: 1
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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