Recipe Centre

Mixed vegetable terrine

Ingredients
500 g carrots, scraped and finely chopped
1 onion, chopped
100 g butter
500 gg fresh spinach, stems removed
250 ml grated white Cheddar cheese
500 g portabellini mushrooms, sliced
750 ml white sauce
3 large eggs
salt and pepper

Method:
Preheat oven to 180 °C.
Butter two small aluminium foil loaf tins.
Sauté the carrots and onion in a third of the butter until soft and set aside.
Chop the spinach and sauté in another third of the butter until wilted.
Add the cheese to the spinach while hot.
Sauté the mushrooms in the remaining butter until soft.
Mix a third of the white sauce with each of the vegetables.
Add an egg to each of the vegetables and mix.
Spoon the carrots into the tin, followed by the spinach and mushrooms.
Cover with aluminium foil and place the tin in an ovenproof dish filled halfway with hot water.
Bake for 1 1/2 hours or until firm.
Cool in the tin and chill overnight.
Serve with fynbos vinaigrette:
Mix 75 ml olive oil (or a mixture of olive and canola oils), 75 ml white wine vinegar, 5 ml sugar, 5 ml prepared wholegrain mustard, salt and pepper to taste and 5 ml each finely chopped wild sage, rosemary and garlic.

Recipe From : YOU September 04, 2003

Recipe from YOU : September 04, 2003 See what YOU has in store this month. Subscribe now and save!