Broccoli And Chestnut Terrine Recipes

Steps:

• Preheat the oven to 350°F Line a 2 lb loaf pan with parchment paper.
• Blach or steam the broccoli for 3 to 4 minutes or until tender. Drain well. Reserve 1/4 of the smallest florets and chop the rest finely.
• Mix chestnuts, breadcrumbs, yogurt, and cheese and season to taste.
• Fold in the chopped broccoli, the reserved florets and the egg subsitute or eggs.
• Spoon the broccoli mix into the loaf pan.
• Place in roasting pan and pour boiling water halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven and turn onto plate. Serve by cutting into even slices.
• The water for the terrine should be very warm to hot when you place the terrine in the waterbath. The reason for this was to insure even cooking for the Terrine. Some ovens do not heat evenly but the water will be the tempature the whole way around. This would have been important with the egg step. However with the silken tofu you might be able to omit it. I haven't tried it that way yet. I will shortly. My oven is broken [grin].
• Note, if using Dash and Braggs, do not use Nutmeg. Chestnuts best roasted.

Steps:

• Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

Steps:

• Pre heat oven to 350°F.
• Process broccoli in food processor until mixture is almos smooth. Mix in sour cream, creese, lemon juice, and herbs. Season to taste with salt and pepper. Mix in eggs and egg whites.
• Pour mixture into greased loaf pan. (mine is 8 1/2" x 4 1/2"). Place loaf pan in large roasting pan on middle oven rack, add 2 inches hot water to roasting pan. Bake, covered until set, about 1 hour.
• Remove loaf pan from roasting pan and uncover. Let stand 10 minutes.
• Loosen sides of loaf with sharp knife and invert onto serving plate, smooth edges with knife, if necessary. Cool. Refrigerate until chilled 3 to 4 hours.
• Cut into slices and serve with either Roasted Pepper Sauce or Lemon Garlic Mayonnaise.
• **Roasted Pepper Sauce**.
• Process peppers in food processor. Stir in sour cream. Season to taste and chill.
• **Leomon Garlic Mayonnaise**.
• Stir together lemon zest, lemon juice, garlic, mayonnaise. Season to taste and chill.

Steps:

• Stir-fry broccoli in oil over medium-high heat for 5 minutes. Add water chestnuts and their liquid. Cover, reduce heat and steam until broccoli is crisp-tender, 3to 5 minutes. Season with soy sauce and ginger to taste.