Carrot, Broccoli and Egg Terrine

Going down the rabbit-hole of reading about “genius” cooking tips online, I came across a list of carrot recipes, which included a Wolfgang Puck recipe for a terrine similar to the one I assembled. Today, I gave it a try. It was both beautiful and delicious.

Here’s what you need:

4 tablespoons butter

2 pounds carrots, peeled and sliced in circles about 1/4 inch thick

1/2 cup water



6 ounces broccoli, chopped

4-6 ounces shitake mushrooms, thinly sliced

2 eggs and 3 egg whites

4 ounces feta cheese (or shredded gruyere or sharp white cheddar)

Here’s what you do:

1. Heat 3 tablespoons butter in a heavy pot with a lid. Add the carrots and water. Cover and lower heat to moderately low. Allow carrots to cook for about 30 minutes, stirring occasionally. Then uncover, turn up the heat, and allow remaining water to boil off. Put carrots in a large bowl, season with salt and pepper, and set aside.

2. Preheat the oven to 400 degrees.

3. In the same pot used for the carrots, add half a tablespoon butter and the broccoli. Cover and cook over moderately high heat for about 2 minutes. Transfer to a smaller bowl. Season with salt and pepper. Lightly beat one whole egg and stir into the broccoli.

4. Coursely chop the carrots.

5. In the same pot used for the carrots and broccoli, add the remaining half tablespoon of butter and the shitake mushrooms. Cook over moderaly high heat for about 5 minutes. Season with salt and pepper, and then add to the carrot bowl.

6. Lightly beat the remaining four eggs, and add to the carrot/mushroom mixture along with the cheese and a bit more salt and pepper. Mix to combine.

7. Line a loaf pan with foil, and grease the foil. Spread in half of the carrot mixture, topped with all of the broccoli mixture, and then the remaining carrot mixture. Smooth down.

8. Place the loaf pan in a large baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the loaf pan. Cook in the oven for an hour and 15 minutes.

9. Remove from the oven. Allow to stand for ten minutes, then invert the terrine onto a plate and remove the foil. Slice.


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