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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