Terrine des Legumes (Vegetable Terrine)- vegeterian

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Terrine des Legumes (Vegetable Terrine)- vegeterian

Post  Admin on Tue Aug 25, 2009 7:02 pm

Terrine des Legumes (Vegetable Terrine)

2 pounds fresh spinach
1 pound carrots, peeled and grated
1 pound celery root (celeriac), peeled and grated
4 eggs (2 separated)
6 tbs. creme fraiche
Juice of 1 lemon
Nutmeg to taste
Salt and freshly ground black pepper
Vegetable oil for browning

Peel and grate the carrots. Cook them in a little
vegetable oil until tender. Off heat add two tablespoons
of creme fraiche, two egg yolks, reserving the whites,
and a dash of salt, pepper and nutmeg. Pour into a buttered
terrine and smooth out and flatten layer. Peel and grate
the celery root, pour on the lemon juice and saute it in
vegetable oil until tender. Add two tablespoons of creme
fraiche, two whole eggs, and a dash of salt and pepper.
Pour into terrine on top of the carrots, smooth out.
Thoroughly wash the spinach and discard course stalks.
Cook for about 5 minutes in a large pot with only whatever
water remains on the spinach after washing and draining.
When well wilted, drain and squeeze dry as possible. Chop
fine. Add two tablespoons creme fraiche and two beaten egg
whites. Pour on top of the other vegetables in the terrine.
Bake in a bain-marie for 30 minutes at 400°F. Remove from
oven, cool and place the terrine in the refrigerator

<Serve with a Sauce Ravigotte - recipe below>

Serves 8

* From the cookbook "The Tastes & Colors of Provence"

*~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*

SAUCE RAVIGOTTE for Vegetable Terrine

3 tbs. capers
3 tbs. chopped onion
2 tbs. chopped parsley
6 gherkin pickles, chopped
2 tbs. cider vinegar
8 tbs. extra-virgin olive oil
1 tbs. Dijon mustard
Fresh herbs (chives, tarragon, thyme, rosemary)

Salt and pepper to taste

Mix all ingredients together. Pour into a serving bowl
and serve with vegetable terrine, cold meat or fish.


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