Tri-coloured Vegetable Terrine

Step 1

Separate cauliflower florets and steam until tender Drain and cool, but do not refrigerate as they will become watery. Slice carrots thinly and then steam until tender, drain and cool. Do not refrigerate. Separate the broccoli florets, peeling the bottom stalks if tough. Slice and steam until tender; drain and cool. Do not refrigerate. Butter a 9x5 loaf pan or 2 quart round mould and line bottom with parchment paper or waxed paper. Preheat to 350F. In a processor fitted with a metal blade place well drained cauliflower and process with a few pulses until finely chopped. Add 1 egg, 1 yolk, ¼ cup cheese salt and pepper, nutmeg and 2 Tbsp butter. Blend until smooth. Spread evenly over bottom of the prepared pan. Clean bowl and repeat directions again with the carrots adding the ginger not nutmeg. Layer evenly over the cauliflower layer. Finally process the broccoli using the tarragon as the seasoning. Then spread over the carrot mixture. cover with a buttered strip of butter parchment and place in a large pan. Add enough boiling water to come halfway up the sides of the terrine. Bake 1¼ to 1½ hours. Cool in a pan 20 minutes; then run a knife around the edges. Invert onto a serving platter and remove paper. Slice and serve.