Ingredients: |
Ingredients: 1 1/2 pounds carrots, halved crosswise, then cut in half lengthwise
1 (12-ounce) package goat cheese
3 eggs
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and well-drained
2 cloves garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
fresh chives, snipped (optional)
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Directions: |
Directions:Line an 8” x 4” x2” loaf pan with foil; grease well and set aside.
Cook carrots, covered, in a small amount of boiling water for 10 to 12 minutes or till carrots are very tender. Drain and cool slightly.
Arrange about 1/4 of the cooked carrots, diagonally, in the bottom of the pan, trimming the carrots to fit as necessary.
Place remaining carrots in blender or a food processor bowl with about one-third of the goat cheese (about 1/2 cup), 2 eggs, nutmeg, ground red pepper, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and blend or process till smooth. Spoon half of the carrot puree atop carrots in loaf pan, shaking slightly to ensure puree coats all the carrots.
Rinse blender or food processor. Place spinach in blender container or food processor bowl with remaining goat cheese, remaining egg, garlic, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and blend or process till smooth. Spoon spinach puree over top of carrot puree. Spoon remaining carrot puree over spinach layer.
Cover loaf pan with foil. Place the loaf pan in a roasting pan half-filled with boiling water. Bake in a 325 degree oven for 1 1/2 hours or till set and a knife inserted in center comes out clean.
Allow the terrine to cool at room temperature. Cover and chill thoroughly. Turn the terrine out onto a plate; slice to serve. Garnish with snipped chives if desired. |
This recipe for Carrot Spinach Terrine is from