Terrine anyone?

That sound so chic? don't you think. Another sentence that I love to hear is: "pass me the terrine, please". Last Saturday, we were 10 around the table and suddendly the words were spoken, it was like above the hurly-burly had suddenly paused and I could only hear these words, I wish I could have shouted: "I made this", but of course I did not. Can you imagine how stupid that would have looked like?

In fact there is nothing difficult in making a terrine and it does look terrific, it only requires a bit of organisation, once you understand that you have to treat each vegetable separately you are in with a chance.

For the bottom layer, I used celeriac, I like celeriac, it is ugly, knobely, but tastes terrific has a nutty flavour, in France it is used for remoulade-salad. When you get the hang of it, you might want to add spice in which case, spinach goes withnutmeg and carrot with spring onion and ginger

Celeriac, Spinach & Carrot Terrine

serve 8 to 10


15g butter
3 eggs
75g of full fat cheese
salt and pepper
175g cooked carrots
175g of frozen whole leaf spinach
175g of chopped and peeled celeriac

Preheat the oven to 160/ mark 3
melt the butter and cook the celeriac for 3 minutes, put in a bowl
repeat the operation for the spinach and the carrots
each veg. needs to go in separate bowl
Puree each veg with 75g (30z) of full fat cheese and 1 egg, salt and pepper until smooth, you can use the food processor for this, but then again each veg needs to be food processed separately.

in a greased oblong bread or cake tin (the nec plus ultra is a terrine dish) pour the celeriac mixture, then the spinach on the top, finally the carrots, cove with a sheet of aluminium foil, bake for 1 hour, or until a sharp knife comes out clean when inserted. Allow to stand for 10 - 15 minutes before turning out. Serve as a starter or a light lunch.


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