Tri color Vegetable Terrine

This dish is ideal for any patient during their chemotherapy and radiation treatments. The temperature soothes the mouth. The gelatin base is easy to swallow and the fiber bulk helps bowel functions.

Category:  Vegetable
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Ingredients

For 2 Serving(s)

Preparation Note

  • Have ready a 1 quarter (qt) terrine mold like those used for meat loaf preparation. Line with disposable plastic wrap.

  • 1 pound Spinach
  • 2 ounces Cauliflower
  • 7 ounces Carrots
  • 1/2 ounce Unflavored gelatin
  • 10 ounce Chicken stock
  • Salt to taste
  • Cayenne pepper to taste

Tri color Vegetable Terrine Directions

Mix the gelatin and chicken stock and warm until dissolved.

Steam spinach individually. Allow to cool. Transfer to a blender to pur´ee. Season to taste.

Steam cauliflower individually. Allow to cool. Transfer to a blender to pur´ee. Season to taste.

Steam carrots individually. Allow to cool. Transfer to a blender to pur´ee. Season to taste.

Spinach first, mix well with 1/3 of the stock/gelatin; place in the mold at the bottom.

Let it set well.

Cauliflower second, mix well with 1/3 of the stock/gelatin; place in the mold on top of spinach layer and let it set well.

Carrots last, mix well with the remaining 1/3 of stock/gelatin; place in the mold on top of cauliflower layer.

Cover with plastic wrap, and place the mold in the refrigerator for at least 6 hours.

Unmold and serve cold. Garnish as desired.

Recipe notes

This dish is ideal for any patient during their chemotherapy and radiation treatments. The temperature soothes the mouth. The gelatin base is easy to swallow and the fiber bulk helps bowel functions.

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