Carrot and Ginger Terrine
Published October 13, 1992
- Total Time
- 20 minutes, plus 4 hours refrigeration
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Ingredients
1 pound carrots, trimmed, peeled and cut in ¼-inch rounds
½ teaspoon turmeric
¼ cup water
1 ½ envelopes unflavored gelatin
¼ cup plus 2 tablespoons chicken broth
¼ cup fromage blanc
2 ¼ teaspoons grated, peeled fresh ginger
Kosher salt to taste
Freshly ground black pepper
1 scallion, sliced thin
Spinach and coriander sauce (see recipe)
Nutritional analysis per serving (4 servings)
14 grams carbs; 3 milligrams cholesterol; 86 calories; 1 gram saturated fat; 2 grams fat; 4 grams fiber; 409 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Step 2
Remove from oven and uncover. Transfer to a food processor and process until smooth.
- Step 3
Place water in a glass 1-cup measure. Sprinkle gelatin over water. Let stand for 2 minutes. Stir. Cover with plastic wrap. Cook for 30 seconds. Prick plastic to release steam.
- Step 4
Remove from oven and uncover. Pour into food processor with carrots. Add broth, fromage blanc, ginger, salt and pepper. Process until completely smooth. Taste and adjust seasonings, if needed.
- Step 5
Transfer mixture to a bowl and stir in scallion. Rinse a 2- to 3-cup mold with ice water. Do not dry. Scrape mixture into mold. Cover with plastic wrap and refrigerate for at least 4 hours.
- Step 6
Unmold terrine and cut into slices. Spoon spinach and coriander sauce onto four plates. Place terrine slices over sauce and serve.
Private Notes