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Steam 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|
|Calories from Fat: 684 (58%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1184
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