Side Pannel
Carrot and Watercress Terrine
Carrot and Watercress Terrine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- 1/2 lb Carrots; peeled and sliced
- 1 Clove garlice; peeled
- 1 c Water
- 1/2 ts Lime peel; finely shredded
- 2 c Watercress; leaves, firmly
- -packed
- 1 ts Fresh tarragon; snipped (or
- -1/4 teaspoon dried,
- -crushed)
- 2 ts Tarragon vinegar
- 8 oz Cream cheese; softened
- 1/2 c Sour cream
- 2 lg Eggs
- Edible flowers; optional
Directions
Combine carrots, garlic, water and salt in a medium sauce pan. Bring to
boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender.
Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in
a blender container; blend or process until smooth. Transfer mixture to a
bowl. Stir in lime peel; set aside. Combine watercress, tarragon and
remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce
heat. Cover and cook 1-2 minutes or until watercress is tender. Drain
reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid
in a blender container or food processor bowl. Blend or process until
combined. Transfer to a bowl. Stir in tarragon vinegar; set aside. Line an
8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese
and sour cream in a small bowl. Beat with an electric mixer until smooth.
Add eggs; beat until combined. Divide mixture in half,. Stir half of cream
cheese mixture into carrot mixture; pour into prepared pan. Stir other half
of cream cheese mixture into watercress mixture; carefully pour over carrot
mixture in pan. Cover pan with foil. Place pan in a baking dish. Fill the
baking dish with hot water to a depth of 1 inch. Place baking dish in a
350F over. Bake for 50-60 minutes or until center is set. Cool completely
on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a
serving platter. Remove foil. Garnish with edible flowers, if desired.
Makes 14 servings.
boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender.
Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in
a blender container; blend or process until smooth. Transfer mixture to a
bowl. Stir in lime peel; set aside. Combine watercress, tarragon and
remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce
heat. Cover and cook 1-2 minutes or until watercress is tender. Drain
reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid
in a blender container or food processor bowl. Blend or process until
combined. Transfer to a bowl. Stir in tarragon vinegar; set aside. Line an
8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese
and sour cream in a small bowl. Beat with an electric mixer until smooth.
Add eggs; beat until combined. Divide mixture in half,. Stir half of cream
cheese mixture into carrot mixture; pour into prepared pan. Stir other half
of cream cheese mixture into watercress mixture; carefully pour over carrot
mixture in pan. Cover pan with foil. Place pan in a baking dish. Fill the
baking dish with hot water to a depth of 1 inch. Place baking dish in a
350F over. Bake for 50-60 minutes or until center is set. Cool completely
on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a
serving platter. Remove foil. Garnish with edible flowers, if desired.
Makes 14 servings.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
