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Cauliflower Terrine Veg HT HD 95mins
Serve 4 Hot Vegetarian Vegetable Hors d'oeuvre Starter Appetizer
Ingredients: 1 Large Cauliflower, cut into florets Salt and Pepper 50g/2oz Butter 1 Onion, finely chopped 75g/3oz Fresh Breadcrumbs 2 Eggs, separated 2 tbsp Freshly chopped Parsley Nutmeg 150ml/5 fl.oz. Double Cream Oil for greasing
Instructions
1. Preheat the oven to 190C, 375F, Gas mark 5. Grease a 1kg/2lb loaf tin.
2. Cook the cauliflower in boiling salted water for 10 minutes or until soft. Drain well then mash until smooth.
2. Melt the butter in a pan, add the onion and fry gently for 3-5 minutes until soft and transparent. Stir in the cauliflower puree, egg yolks, breadcrumbs, parsley, nutmeg, salt and pepper and mix well. Remove from the heat. Stir in the cream.
3. Whisk the egg whites until stiff then fold them into the cauliflower mixture.
4. Put the mixture into the greased loaf tin, cover with foil and bake in the oven for 1 hour.
5. To serve - allow to cool for 5 minutes then turn out onto a warmed serving platter. Serve immediately.
More Hors d'oeuvre Recipes | What's in Season | Growing Vegetables
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