Vegetable Terrine
Layers of brightly colored vegetables create a striking terrine, a light, fresh alternative to its meat-based namesakes.
INGREDIENTS
- 1 small onion
- 3 medium-size carrots (about 1 lb. total)
- 3 tablespoons butter or margarine
- 1 teaspoon dry tarragon
- 1/4 cup regular-strength chicken broth or water
- 10 tablespoons all-purpose flour
- 7 eggs
- Salt and pepper
- About 1 1/2 pounds spinach, rinsed well, tough stems removed
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- Tarragon mayonnaise (recipe follows)
METHOD
Insert metal blade. Chop onion; set aside. Change to slicing disc and slice carrots as directed on page 12. Melt butter in a 4 to 5-quart kettle over medium heat. Add onion and cook, stirring, until soft. Stir in carrots, tarra¬gon, and broth. Cover and cook until carrots are very tender to bite (5 to 10 minutes).
Change to metal blade. Place carrot mixture in work bowl; add 6 tablespoons of the flour. With motor running, pour 3 of the eggs through feed tube and continue processing until pureed. Sea¬son to taste with salt and pepper; set aside.
Place spinach (with the water that clings to leaves) in kettle used for cooking carrots. Cover and cook over medium heat, stirring once or twice, just until wilted (3 to 5 minutes). Pour into a colander and let cool, then press to extract excess liquid. Place in work bowl with lemon peel, nut¬meg, and remaining 4 tablespoons flour. With motor running, pour remaining 4 eggs through feed tube and continue processing until pureed. Season to taste with salt and pepper.
Grease a 6 to 7-cup terrine or straight-sided loaf pan; line with foil. Grease foil. Carefully spoon half the carrot puree into prepared pan, making an even layer. Add all the spinach puree, spooning carefully to keep layers distinct. Top with remaining carrot puree. Smooth top with the back of a spoon. Cover pan tightly with foil.
Set terrine in a larger pan; pour in boiling water to about half the depth of terrine. Bake in a 400° oven until center feels firm when gently Pressed (about 1 1/4 hours). Lift from water bath uncover, and let cool. If made ahead, cover a refrigerate until next day; serve terrine at room temperature.
To serve, invert a serving plate or board over terrine; holding plate in place, invert both. Lift on terrine and peel off foil. Cut into slices; pas: mayonnaise separately. Makes 8 to 10 servings.
Tarragon mayonnaise. In a small bowl, stir to¬gether 1 cup mayonnaise, purchased or home made, and 2 teaspoons chopped fresh tarragon (or 1 teaspoon dry tarragon).
|
