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Tri-Colour Vegetable Terrine
From the kitchen of Sharmagne Leland-St.John

3 12 cups broccoli florets
2 12 cups carrots, diced
4 12 cups cauliflower florets
6 tablespoons cream cheese, separated into thirds
3 egg yolk, save the whites
3 teaspoons lemon juice
3 tablespoons lemon zest
1 12 tablespoon freshly snipped chives
1 teaspoon freshly grated nutmeg
18 teaspoon ground ginger
18 teaspoon ground coriander
Salt and pepper to taste

Preheat the oven to 375° F. Lightly oil the bottom
and sides of a glass meatloaf pan and line with
parchment paper.

Separately blanch the vegetables in lightly salted
boiling water and plunge immediately into ice- cold
water. Pat the vegetables dry.  Starting with the
broccoli, purée. with 1 egg yolk, 2 tablespoons
cream cheese and 1 teaspoon lemon juice. Add the
chives and some of the coriander, salt and pepper
to taste. Set aside. Rinse the blender and repeat
with the carrots. Add the ginger and remainder of
the coriander. Pulse to stir and set aside. Rinse
the blender and repeat the purée process with the
cauliflower. Stir the lemon zest into the cauli-
flower mixture and set aside.

Beat the egg whites until stiff, then gently fold 13
into each of the vegetables until combined. Check
each for seasoning, then spoon the broccoli mixture
into the prepared pan. Carefully smooth the surface,
then gently add the carrot mixture. Smooth and care-
fully add the cauliflower mixture, remembering to
smooth between additions. Cover with a piece of
lightly oiled parchment paper.

Create a Bain Marie and place the glass loaf pan into
the water.

Bake for 40 minutes. Remove parchment paper from top
and bake an additional 15 minutes. The top should be
hard to the touch.

Remove from oven and let cool in the pan.


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