LAYERED VEGETABLE TERRINE (LOAF):
This recipe can be done as a loaf which is baked in the oven in a water bath or done separately as 3 different side dishes.
SPINACH
-2 BOXES FROZEN CHOPPED SPINACH THAWED AND DRAINED THOROUGHLY
1/4 SMALL ONION CHOPPED 2-3 TABLESPOONS NO FAT 1/2 & 1/2
1 EGG
3/4 TEASPOON SALT
1/3 TEASPOON GARLIC POWER
1/4 TEASPOON PEPPER
CAULIFLOWER
1 HEAD CAULIFLOWER CHOPPED AND BOILED
1 HEAD CAULIFLOWER CHOPPED AND BOILED
1 EGG
1-2 TEASPOONS NO FAT 1/2 & 1/2
1 TABLESPOON SALT
1/2 TEASPOON LEMON PEPPER
1 POUND CARROTS SLICED AND BOILED
1 EGG
1-2 TABLESPOONS FRESH DILL CHOPPED
1/2 TEASPOON SALT
1/2 TEASPOON GINGER
Each vegetable is made separately use a 9×5 loaf pan sprayed with pam if making Terrine. Puree in spinach with remaining ingredients pour into bottom of loaf pan puree boiled and drained carrots in the same fashion with remaining ingredients, pour on top of cauliflower layer
Cover top with wax paper sprayed with pam coated side down.
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