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Title: Layered Vegetable Terrine
Categories: Entree Brunch Vegetarian Breakfast
Yield: 8 Servings

TERRINE
2cShelled peas
2cChopped carrots
4cCauliflower florets
3 Eggs; separated
6tbLow-fat cream cheese
3tsLemon juice
1tbChopped fresh chives
2tbFreshly grated nutmeg
  Salt
  Freshly ground white pepper
SALAD
3lgCarrots; peeled
1smHandful of fresh chives - snipped
2tbHazelnut oil
1tsRaspberry vinegar
  Salt
  Freshly ground black pepper

Preheat the oven to 375 F. Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment.

Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked. Let cool.

Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat with the carrots and then the cauliflower. Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined. Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface. Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each. Cover with a piece of lightly oiled wax paper.

Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan. Transfer to the oven and bake for 40 minutes. Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch. Remove from the oven and let cool in the pan on a wire rack.

Using a potato peeler, peel the whole carrots into thin strips and toss with the chives. Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives.

Turn the terrine out of the pan and cut into slices. Serve with the salad.

Serves 8-10

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

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