Vegetable Terrine

Categories: St, Ivel
Yield: 1 servings

65 g St Ivel Mono; (2.5oz)
450 g Carrots; sliced (1lb)
450 g Broccoli florets; (1lb)
450 g Potatoes; quartered (1lb)
50 g Cheddar cheese; grated (2oz)
2 Onion; chopped
3 Eggs
2 1/2 ml Ground coriander; (1.5tsp)
15 ml Chopped fresh parsley;
-(1ttbsp)
1 Pinches cayenne pepper
Seasoning

Steam carrots and broccoli separately until very tender. Set aside to cool.

Cook potatoes in boiling water for 15-20 min, until tender. Drain and mash.
Add 15g (0.5oz) St Ivel Mono and cheese. Mix well. Set aside to cool.

Melt remaining 50g (2oz) Mono in a saucepan and cook onions for 5-10mins,
until tender, stirring. Set aside to cool.

In a blender or food processor, puree carrots, half the onions and 1 egg
together until smooth. Place mixture in a bowl, add coriander and mix well.

In a blender or food processor, puree broccoli, remaining onions and 1 egg
together until smooth. Place mixture in a bowl and add parsley, mixing
well.

Add 1 egg and cayenne pepper to mashed potato and mix well. Season each
pureed mixture.

Put mashed potato in a layer on the bottom of a greased 1.7 litre (3 pint)
terrine, loaf tin or ceramic dish, makiong sure it is level.

Cover with a layer of broccoli puree, followed by a layer of carrot puree.
Cover tin or dish with foil.

Place terrine in a roasting tin. Pour in enough hot water to come
three-quarters of the way up the sides of the terrine.

Bake in a pre-heated over at 180C / 350F / gas mark 4 for 1 hour. Remove
foil and bake for a further 25-30 minutes or until form.

Remove from oven and allow to cools slightly.

Turn out carefully onto a serving dish. Serve hot or cold cut into slices,
with fresh crusty bread or rolls.

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