Title: Basil Broccoli Terrine
Categories: Vegetable
Yield: 8 Servings
| 4 1/2 | c | Coarsely Chopped |
| | | Fresh Broccoli |
| 1/2 | c | Water |
| 4 | | Egg Whites |
| 2 | | Egg Yolks |
| 1 | tb | Grated Parmesan |
| 2 | ts | Lemon Juice |
| 1/2 | ts | Dried Basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 12 | | Cherry Tomatoes Halved |
| | | Fresh Basil Leaves (Opt) |
Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover,
Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under
Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks,
Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min.
OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil
To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour
Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over
Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish;
Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1
Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water;
Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife;
Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine
Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates.
Granish With Cherry Tomato Halves & Basil Leaves.
(Fat 3.2. Chol. 137.)