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| Carrot And Watercress Terrine Recipe |
Category: Appetizers
Rating:
N/A
Servings: 1
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Ingredients
1/2 lb carrots; peeled and sliced
1 clove garlice; peeled
1 cup water
1/2 teaspoon lime peel; finely shredded
2 cup watercress; leaves, firmly packed
1 teaspoon fresh tarragon; snipped (or 1/4 teaspoon
2 teaspoon tarragon vinegar
8 oz cream cheese; softened
1/2 cup sour cream
2 large eggs
1 edible flowers; optional
Cooking 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.
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 90.
appetizers
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