Terrine With Spinach and Carrots
- Ready In:
- 3hrs 35mins
- Ingredients:
- 21
- Yields:
-
1 loaf
- Serves:
- 8
ingredients
-
For loaf pan
- 2 tablespoons sofetened unsalted butter
- 1 1⁄2 tablespoons fresh grated parmesan cheese
-
For spinach mixture
- 2 bunches fresh spinach, rinsed and stems removed
- 1⁄2 cup cream cheese, softened
- 1⁄2 cup cottage cheese
- 3 eggs
- 1 1⁄2 tablespoons flour
- 1 shallot, chopped fine
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄2 cup shredded cheddar cheese
-
For carrot mixture
- 1 cup shredded peeled carrot
- 2 eggs
- 1 shallot, chopped fine
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon white pepper
- 2 tablespoons flour
- 1⁄4 cup grated monterey jack cheese
- 2 teaspoons half-and-half
-
Garnish
- parsley sprig
directions
- Preheat oven to 350.
- Grease a 9x5 inch loaf pan very well.
- Sprinkle the parmesan into the pan and tap the sides to evenly coat.
- Turn the pan unside down and shake off excess cheese.
- For the spinach mixture, coarsely chop the spinach.
- Put the spinach in a pot of boiling water for 1 minute.
- Drain and wring out excess water.
- Set aside.
- Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
- Add eggs, flour, salt, pepper, cheddar, and spinach.
- Mix well and set aside.
- For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
- Blend eggs, shallot, ginger, salt and pepper with a mixer.
- Add flour, jack cheese, and half anf half.
- Blend well.
- Add carrots and stir to combine.
- To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
- Put the remaining spinach mixture on top.
- Smooth the top evenly with a spatula.
- Bake 50-60 minutes or until puffed but not yet browned.
- Cool 1 hour and turn out onto a platter.
- Refrigerate for 2 hours.
- Slice into 1 inch pieces and serve garnished with parsley sprigs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>