Vegetable Terrine

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A crusty pastry filled with layers of roasted vegetable layers, spinach mousse and yogurt cheese.

530
Calories
34g
Fat
14g
Protein

Ingredients

2 stick of butter (chilled cut into cubes)
4 beets (sliced)
4 carrots (sliced)
3 zucchini (sliced thin)
4 portabella mushrooms (remove stems roast whole)
Salt and pepper (to taste)
1 egg
Vegetable oil spray for terrine mold
1/2 t salt
1 t finely grated lemon zest
1/2 t lemon juice
1/2 c cold orange juice
1/2 c finely grated Parmigiano Reggiano cheese
1/2 c finely grated (gruyere cheese)
1/2 c vegetable oil
2 1/2 c flour
2 1/4 c cooked spinach (finely chopped and drained)
3 c Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*, divided)
Nutrition Information: 
Calories: 
530
Calories from Fat: 
300
Total Fat: 
34g
Trans Fat: 
1g
Cholesterol: 
95mg
Sodium: 
390mg
Total Carbohydrate: 
46g
Dietary Fiber: 
5g
Sugars: 
10g
Protein: 
14g

Preparation:

For spinach mousse:

Step 1

In a pan, add enough water to fill 1/4 inch across the bottom. Add spinach and cover, steam over medium to med-high heat for four minutes until tender. Drain spinach well, removing all of the water by placing in a strainer and lightly pushing down. In a medium size bowl combine cooked spinach, parmigiano-reggiano cheese, lemon juice, lemon zest and 1/2 cup yogurt cheese and gently fold. Add salt and pepper to taste. In a medium size bowl combine 1/2 cup yogurt cheese and gruyere and gently fold. Preheat oven to 400°. Place beets, carrots, zucchini and mushrooms on a sheet pan. Brush with oil and sprinkle with salt&pepper. Roast for 12-14 minutes until golden brown. Reduce oven heat to 325°. Roll out dough on floured surface to about 14x10 inch square. Spray pan with cooking spray and press dough into bread pan with edges hanging over about 3 inches all around. Layer ingredients, starting with of the mushrooms and zucchini, then add a layer of spinach mousse, beets, carrots, yogurt cheese, and another layer of remaining roasted vegetables. Fold dough to cover edges, whisk egg and brush over the top. The top will become the bottom of the terrine once baked, so seal well with the egg wash. Bake terrine for 35-40 minutes. Let cool and turnover onto serving dish.

*For Yogurt Cheese:

Step 1

Using a yogurt cheese maker or layered cheese cloth, strain the whey from 3 cups of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.

Step 2

Using a mixer with flour paddle or by hand combine flour, butter and salt on medium speed mix until butter is well mixed. It should be the consistency of grainy sand and pebbles. Once you add the orange juice you must work fast, add orange juice and crank mixer to high once the dough is formed into a ball STOP. If you mix by hand, DO NOT OVER MIX. Once you've formed a ball, wrap it up and let set in fridge for at least an hour.

Ingredients

2 stick of butter (chilled cut into cubes)
4 beets (sliced)
4 carrots (sliced)
3 zucchini (sliced thin)
4 portabella mushrooms (remove stems roast whole)
Salt and pepper (to taste)
1 egg
Vegetable oil spray for terrine mold
1/2 t salt
1 t finely grated lemon zest
1/2 t lemon juice
1/2 c cold orange juice
1/2 c finely grated Parmigiano Reggiano cheese
1/2 c finely grated (gruyere cheese)
1/2 c vegetable oil
2 1/2 c flour
2 1/4 c cooked spinach (finely chopped and drained)
3 c Stonyfield Organic Low Fat Plain Yogurt (to yield 1 cup yogurt cheese*, divided)
Nutrition Information: 
Calories: 
530
Calories from Fat: 
300
Total Fat: 
34g
Trans Fat: 
1g
Cholesterol: 
95mg
Sodium: 
390mg
Total Carbohydrate: 
46g
Dietary Fiber: 
5g
Sugars: 
10g
Protein: 
14g

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