In fact there is nothing difficult in making a terrine and it does look terrific, it only requires a bit of organisation, once you understand that you have to treat each vegetable separately you are in with a chance.
For the bottom layer, I used celeriac, I like celeriac, it is ugly, knobely, but tastes terrific has a nutty flavour, in France it is used for remoulade-salad. When you get the hang of it, you might want to add spice in which case, spinach goes withnutmeg and carrot with spring onion and ginger
serve 8 to 10
75g of full fat cheese
salt and pepper
175g cooked carrots
175g of frozen whole leaf spinach
175g of chopped and peeled celeriac
Preheat the oven to 160/ mark 3
melt the butter and cook the celeriac for 3 minutes, put in a bowl
repeat the operation for the spinach and the carrots
each veg. needs to go in separate bowl
Puree each veg with 75g (30z) of full fat cheese and 1 egg, salt and pepper until smooth, you can use the food processor for this, but then again each veg needs to be food processed separately.