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Receta Layered Vegetable Terrine

by Global Cookbook

Ingredientes

2 c. Shelled peas 2 c. Minced carrots 4 c. Cauliflower florets 3 x Large eggs, separated 6 Tbsp. Low-fat cream cheese 3 tsp Lemon juice

1 Tbsp. Minced fresh chives 2 Tbsp. Freshly grated nutmeg Salt Freshly grnd white pepper 3 lrg Carrots, peeled 1 sm Handful of fresh chives snipped 2 Tbsp. Hazelnut oil 1 tsp Raspberry vinegar Salt Freshly grnd black pepper

Direcciones

1. Preheat the oven to 375 F. Lightly oil and line the bottom of a 2-lb. loaf pan with wax paper or possibly parchment.
2. Steam the peas, minced carrots, and cauliflower separately for 10 to 15 min, or possibly till each is cooked. Let cold.
3. Puree the peas with 1 egg yolk, and 1 tsp. lemon juice. Repeat with the carrots and then the cauliflower. Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree.
4. Whisk the egg whites till stiff, then carefully fold one-third into each puree till just combined. Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface. Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each. Cover with a piece of lightly oiled wax paper.
5. Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan. Transfer to the oven and bake for 40 min. Remove the wax paper and cook for 10 to 15 min more, till the top feels hard to the touch. Remove from the oven and let cold in the pan on a wire rack.
6. Using a potato peeler, peel the whole carrots into thin strips and toss with the chives. Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives.
7. Turn the terrine out of the pan and cut into slices. Serve with the salad.
8. Serves 8-10

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