Carrot and butter bean terrine

Calories per serving 250.


serves 4
balsamic vinegar.
700 g (1 lb 9 oz) carrots, diced
1 onion, chopped
1 garlic clove, crushed
600 ml (20 fl oz) vegetable stock
1 teaspoon ground coriander
2 large eggs
25 g (1 oz) fresh white or wholemeal breadcrumbs
420 g can of butter beans, drained and rinsed
150 g (5 1/2 oz) low fat soft cheese with garlic and herbs
salt and freshly ground black pepper


1. Place the carrots, onion, garlic and stock in a large saucepan, and bring to the boil. Add the ground coriander and seasoning. Cover and simmer for 15 minutes until the carrots are tender

2. Drain well and mash thoroughly or blend in a food processor Beat in the eggs and stir in the breadcrumbs.

3. Line a 900 g (2 Ib) loaf tin with non stick baking parchment. Spoon half the mixture into the tin.

4. Mash the butter beans with the low fat soft cheese or blend them together in a food processor Spread this over the carrot mixture in the tin. Top with the remaining carrot mixture.

5. Cover the terrine with a sheet of non stick baking parchment, and then cover the whole tin with foil.

6. Plate the tin in a large saucepan or wok and pour in enough water to come halfway up the sides of the tin. Bring the water to the boil, cover and reduce the heat. Alternatively, place the tin in a roasting tray with water and bake at Gas Mark 5/190°C/fan oven 170°C. Simmer gently for I hour Check the water level from time to time and top up with boiling water if necessary.

7. Carefully lift the tin out of the water, remove the foil and baking parchment and let it cool.

8. Run a round bladed knife around the edge of the terrine to loosen the edges.

9. Place a serving platter on top of the tin, and then turn the tin upside down so the terrine drops out on to the platter, Cut it into eight slices and serve two slices per person.

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