De Omni Scribili

Scribblings Of Ed Wiebe

Vegetable Terrine

2    pkg  (each 7g) gelatin
4-6       large carrots, sliced
1/2  tsp  dried dill
1/2  tsp  each salt and pepper
1    cup  mayonnaise
1    pkg  frozen or fresh spinach (10 oz.)
2    Tbsp fresh lemon juice
pinch     cayenne
4-6       large parsnips, sliced
1/4 tsp   nutmeg

In small saucepan, combine gelatin with 1/2 cup water, let stand until 
softened. Cook over low heat until gelatin is dissolved. Remove from 
heat.

In small amount of water, cook carrots until very tender.
Same thing for the parsnips.
If using frozen spinach, thaw and squeeze off excess water. If using 
fresh, cook spinach just until wilted.

In food processor, puree carrots until smooth.
Add dill, 1/4 tsp salt and pepper, 1/3 cup mayonnaise, and 3 Tbsp 
gelatin mix. Combine until smooth.
Spoon into 8" x 4" plastic lined loaf pan. Spread evenly. Refrigerate.

In food processor, puree spinach.
Add 1/4 tsp salt and pepper, 1/3 cup mayo,  2 Tbsp geltin mix, lemon 
juice, and cayenne. Combine until smooth.
Spread over carrot layer. Refrigerate.

In food processor, puree parsnips until smooth.
Add remaining salt and pepper, mayo, gelatin mix, and nutmeg.
Combine until smooth. Spread over spinach layer.
Cover with plastic wrap and refrigerate for several hours or overnight.

You can make a fresh parsley sauce to serve with it as well - process 
parsley, olive oil, lemon juice, a dash of dijon and salt and pepper 
together.

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