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Full Online Book HomeLearning KitchenVegetables - Vegetable Terrine
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Vegetables - Vegetable Terrine Post by :nu2uinfo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1901

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Vegetables - Vegetable Terrine

1 lb. yellow summer squash
Salt
1 lb. sweet red peppers
3 hardboiled eggs
2 1/2 cups cooked and cooled rice
3 Tb finely chopped fresh dill
1 Tb finely chopped parsley
5 Tb butter
2 Tb minced shallots or onions
Freshly ground pepper
2 cups finely julienned carrot
Sugar (if using older carrots)
2 cups finely chopped blanched broccoli
6 eggs
1 1/3 cups milk or cream (half & half)
1/4 cup dried fine bread crumbs
1 cup grated Swiss cheese (optional)


Wash and trim the yellow squash and grate on a large grater. Toss with 2 tsp salt and drain for 20-30 minutes.

Wash and halve peppers. Remove seeds and ribs and cut into large pieces. Then grate in a food processor. Drain in a sieve for 20 minutes.

Finely chop eggs and combine with rice and herbs. Heat 1/2 Tbsp butter and saute shallots until barely wilted. Stir into the rice mixture, season with salt and pepper and set aside.

Cook carrots in 1 1/2 Tbsp butter until moisture evaporates. Season with salt and pepper and set aside to cool.

Squeeze water out of the squash and peppers and combine. Cook in 1 1/2 Tbsp butter to dry slightly. Season with salt and pepper and cool.

Beat together eggs and cream and set aside.

Butter a 9 x 5 x 3" loaf pan. Line bottom and sides with cut pieces of waxed paper and butter the paper. Sprinkle the bottom of the pan with half of the bread crumbs. Spread half of the rice mixture across the bottom of the dish. **Sprinkle 1/4 of the cheese across the rice. Pour on enough egg-cream mixture to barely cover. Spread on the carrots and repeat ** (above) Spread on the broccoli and repeat ** Spread on the squash-pepper mixture and repeat ** Finally, cover with remaining rice and rest of egg-cream mixture and sprinkle on the remaining bread crumbs. Top terrine with a buttered piece of waxed paper and cover with aluminum foil.

Place the loaf pan in a high-sided baking pan and pour in boiling water to halfway up the sides of the loaf pan. Place in preheated 350 oven and bake 1 1/2 hours. The loaf should have pulled away from the sides of the pan and the egg-cream mixture should be thickened -- test with a skewer. Remove pan from the water bath, remove the foil and let rest for 10-15 minutes. Run a knife around edges of loaf pan. Remove waxed paper from the top of the terrine and invert it onto a serving platter. Remove the remaining waxed paper and slice in 3/4" slices to serve.

Note: Marian Morash says to mix & match vegetables. She suggests using grated sauteed cabbage, sauteed julienned leeks, fresh sweet peas, fennel, zucchini, etc. Prepare each separately and season before assembling. She also says you can omit the rice and use a mouse of chicken, ham or veal and layer the vegetables with the mouse in the terrine.
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