Recipes
Tri color Vegetable Terrine
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
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
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