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November 2018

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Vibrant Cold Vegetable Terrine Recipe

Vibrant Cold Vegetable Terrine recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vibrant Cold Vegetable Terrine recipe  PDF


CARROT CAULIFLOWER LAYERS 10 oz Frozen Belgian carrots
cooked until tender, then blotted dry on paper towels 10 oz Frozen cauliflower,
cooked until tender, then blotted dry on paper towels 1 tb Vegetable oil
1 c Frozen chopped onions
2 tb Unsalted butter
2 Eggs
1/2 c Grated Parmesan cheese
1/4 c Dried bread crumbs
1 ts Salt or to taste
1/2 ts Dried chervil leaves
crumbled 1/4 ts White pepper
1 ts Lemon juice
Butter to grease the pan MUSHROOM SPINACH LAYER 10 oz Frozen chopped spinach
defrosted and amp squeezed dry 1 tb Vegetable oil
1 c Frozen chopped onions
8 oz Frozen sliced mushrooms
2 tb Unsalted butter
2 Eggs
1/2 c Dried bread crumbs
1 ts Salt or to taste
1/8 ts Ground nutmeg
1 pn Ground red pepper
Freshly ground black pepper MAKE THE CARROT CAULIFLOWER LAYERS. Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade. Process until smooth. In a large skillet, heat the oil over medium high heat. Add the onions and saute them until tender and golden. This will take about 5 minutes. Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350F. Bring a large pot of water to a boil. Butter a 9 by 5 by 3 inch loaf pan. Line the bottom and ends with buttered wa paper, buttered side up. MAKE THE SPINACH MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the mi ture into the processor. Add all the remaining ingredients and process until smooth. Scrape about half of the carrot cauliflower mi ture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets. Add all of the spinach mushroom mi ture, and again flatten it. Finally, add the remaining carrot mi ture. Smooth it down on top. Cover with buttered wa paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1 1/4 hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.

Vibrant Cold Vegetable Terrine recipe and other easy bread recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
615 people have voted
Last Reviewed on 2018-11-18



Sunday, Nov 18 2018 Download & Print Vibrant Cold Vegetable Terrine recipe  PDF   Easy Bread recipes RSS   Thumsb up

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