
Vegetable Terrine
A classic French dish, this vegetable terrine makes for a perfect appetizer.
Ingredients
- 3 oz margarine
- 3 oz plain flour
- 1 pint milk
- 2 eggs lightly beaten
- salt and pepper
- 8 oz carrots chopped
- 1 onion chopped
- 1 tablespoon oil
- 11 oz Cheddar cheese grated
- bunch of watercress trimmed
- 1/4 cauliflower lightly cooked
- 8 oz peas cooked
- watercress sprigs to garnish
Instructions
- Line a 1 kg (2 lb) loaf tin with greased greaseproof paper.
- Melt the margarine, stir in the flour. Add the milk and bring to the boil, stirring. Cool slightly, then beat in the eggs. Season and cool.
- Cook the carrots and onion in the oil for 5 minutes. Blend in a liquidiser with a quarter of the sauce, pour into the tin.
- Repeat with 225 g (8 oz) of the Cheddar. watercress and another quarter of sauce. Blend the cauliflower with the remaining Cheddar and a third quarter of the sauce.
- Finally blend the peas and remaining sauce in a liquidiser. Pour into the tin.
- Cover the tin with foil and stand in a roasting tin half-full of hot water. Cook in a moderate oven for 1 1/2 hours. Leave to cool. Refrigerate for 1 - 2 hours before turning out to serve. Garnish as above.
Notes
Oven temperature 160°C, 325°F, gas 3.
Calories: 768 kcal
Carbohydrates: 41 g
Protein: 33 g
Fat: 53g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 176 mg
Sodium: 821 mg
Potassium: 762 mg
Fiber: 6 g
Sugar: 14 g
Vitamin A: 11759 IU
Vitamin C: 45 mg
Calcium: 765 mg
Iron: 3 mg