Terrine With Spinach And Carrots Recipes

CARROT AND GINGER TERRINE

Steps:

• Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Transfer to a food processor and process until smooth.
• Place water in a glass 1-cup measure. Sprinkle gelatin over water. Let stand for 2 minutes. Stir. Cover with plastic wrap. Cook for 30 seconds. Prick plastic to release steam.
• Remove from oven and uncover. Pour into food processor with carrots. Add broth, fromage blanc, ginger, salt and pepper. Process until completely smooth. Taste and adjust seasonings, if needed.
• Transfer mixture to a bowl and stir in scallion. Rinse a 2- to 3-cup mold with ice water. Do not dry. Scrape mixture into mold. Cover with plastic wrap and refrigerate for at least 4 hours.
• Unmold terrine and cut into slices. Spoon spinach and coriander sauce onto four plates. Place terrine slices over sauce and serve.

TERRINE WITH SPINACH AND CARROTS

Steps:

• 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.