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
Celeriac, Spinach & Carrot Terrine
serve 8 to 10
Ingredients:
15g butter
3 eggs
75g of full fat cheese
salt and pepper
175g cooked carrots
175g of frozen whole leaf spinach
175g of chopped and peeled celeriac
Method:
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.
in a greased oblong bread or cake tin (the nec plus ultra is a terrine dish) pour the celeriac mixture, then the spinach on the top, finally the carrots, cove with a sheet of aluminium foil, bake for 1 hour, or until a sharp knife comes out clean when inserted. Allow to stand for 10 - 15 minutes before turning out. Serve as a starter or a light lunch.
