Spinach-carrot terrine

6 To 8 serv.

Ingredients

Quantity Ingredient
-JUDI M. PHELPS ---FOR PREPARING MOLD-----
2 tablespoons Unsalted butter; softened
1½ tablespoon Parmesan cheese; grated -----SPINACH MIXTURE------
2 Bunches fresh spinach; about 1 lb
½ cup Cream cheese (4 oz)
½ cup Cottage cheese (4 oz)
3 Eggs
1½ tablespoon All-purpose flour
1 medium Shallot; finely chopped
½ teaspoon Salt
⅛ teaspoon Finely ground white pepper
½ cup Cheddar cheese; shredded -----CARROT MIXTURE-------
1 cup Carrots; shredded
2 Eggs
1 medium Shallot; finely chopped
½ teaspoon Ground ginger
¼ teaspoon Salt
⅛ teaspoon Finely ground white pepper
2 tablespoons All-purpose flour
¼ cup Monterey jack cheese; shredded
2 teaspoons Whipping cream ------FOR GARNISH---------
Parsley or watercress leaves

Directions

Preheat oven to 350 degrees F. Heavily butter a 9x5-inch loaf pan.

Sprinkle Parmesan into mold and tap sides of mold to distribute cheese evenly over base and sides. Turn upside down and tap to remove excess cheese.

For spinach mixture: Remove spinach stems and rinse leaves thoroughly. Coarsely chop leaves. Immerse spinach in large pan of boiling water and boil for 1 minute. Drain and wring out excess moisture. Reserve. Using mixer or food processor fitted with plastic blade, blend cream cheese and cottage cheese together, making sure there are no lumps in cream cheese. Add eggs, flour, shallot, salt, pepper, spinach, and cheddar cheese. Mix well, taste for seasoning, and reserve.

For carrot mixture: Immerse carrots in pan of boiling water and boil for 3 minutes. Drain well. Reserve. Using mixer or food processor fitted with plastic blade, blend eggs, shallot, ginger, salt, and pepper. Slowly add flour, Jack cheese, and cream and blend well.

To assemble, spoon half of spinach mixture into pan, then spoon the carrot mixture carefully over spinach. Finish with rest of spinach.

You will have three distinct layers. Use a spatula to smooth top, making sure it is perfectly even before placing in oven. Bake for 50 to 60 minutes or until puffed but not brown on top. Let cool at least 1 hour and turn out into rectangular platter. Refrigerate for 2 hours. To serve, slice 1-inch pieces and overlap on serving platter.

Garnish with parsley or watercress leaves. Serve at room temperature.

Note: This may be prepared 3 days in advance and kept in refrigerator. This terrine may be served warm by slicing and heating in a 350 degree F. oven for 15 minutes.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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