Ingredients Jump to Instructions ↓

  1. --TERRINE-- 2 c Shelled peas

  2. 2 c Chopped carrots

  3. 4 c Cauliflower florets

  4. 3 Eggs; separated

  5. 6 tb Low-fat cream cheese

  6. 3 ts Lemon juice

  7. 1 tb Chopped fresh chives

  8. 2 tb Freshly grated nutmeg

  9. Salt Freshly ground white pepper --SALAD-- 3 lg Carrots; peeled

  10. 1 sm Handful of fresh chives

  11. -- snipped 2 tb Hazelnut oil

  12. 1 ts Raspberry vinegar

  13. 375 F. Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment. Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked. Let cool. Puree the peas with

  14. 1 egg yolk, and 1 teaspoon 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. Whisk the egg whites until stiff, then carefully fold one-third into each puree until 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. 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 minutes. Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch. Remove from the oven and let cool in the pan on a wire rack. 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. Turn the terrine out of the pan and cut into slices. Serve with the salad. Serves

  15. 8-10Source: The Inspired Vegetarian, by Louise PickfordTyped for you by Karen Mintzias


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