Vegetable Terrine

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Tasty Culinary School : Vegetable Terrine Recipe
Vegetable Terrine

Vegetable Terrine

Vegetable Terrine Directions

607 kilojoules/145 calories per serving 8 large spinach leaves, washed 2 tblspn oil 1 ½ tblspn plain flour 1 ¼ cups skim milk ¼ tspn ground nutmeg ¼ tspn black pepper ¼ cup natural low fat yoghurt 2 eggs, lightly beaten 125g (4oz) peas, lightly steamed 125g (4oz) carrots, chopped and cooked

1. Pour boiling water over spinach, drain after 1 minute.

2. Gently heat the oil in a saucepan. Stir in the flour, cook for 30 seconds. Gradually add the milk and bring to the boil, stirring constantly. Season with the nutmeg constantly. Season with the nutmeg and pepper.

3. Cool slightly, then whisk in the yoghurt and eggs. Add the peas and carrots to the yoghurt sauce.

4. Line a loaf tin with the spinach leaves, reserving one for the top. Pour in the sauce and top with reserved spinach leaf. Fold over the leaves to cover the mixture completely.

5. Place the tin in a bain-marie or a roasting tin filled with about 2.5cm (1in) hot water. Bake for 1 hour. Cool completely before turning out onto a serving plate. Serve cold