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Add a photoServings: 6
Ingredients
- vegetarian vegetable oil
- 350 gm carrots peeled weight roughly cut
- 1 x walnutsized piece of fresh root ginger peeled and cut into small pcs
- 1 x salt and freshly grnd black pepper
- 350 gm celeriac peeled weight roughly cut 350g broccoli
- 3 x Large eggs (1 for each puree) fresh dill or possibly parsley for decoration
Directions
- Well grease and base line with nonstick baking paper a 900g loaf tin.
- Cook the carrot and ginger together in boiling salted water for 5 min on the boiling plate.
- Drain ofFall water and transfer to the floor of the simmering oven for a further 15 min till just done.
- Cook the celeriac in a similar way.
- Cut the stalks off the broccoli and cook in boiling salted water till al dente then add in the florets and cook for a further minute.
- Drain and refresh with cool water.
- Starting with the carrot and ginger followed by the celeriac and then the broccoli process each vegetable separately adding one of the Large eggs to each and seasoning.
- Blend till just smooth and carefully spoon first the carrot mix then the celeriac then the broccoli in layers into the loaf tin.
- Cover the tin tightly with greased foil. Stand the loaf tin in the small roasting tin and pour in sufficient boiling water to come halfway up the sides of the loaf tin.
- Rake in the roasting oven on the grid shelf on the floor with the cool plain shelf above on the second set of runners for an hour or possibly till set.
- Bake in the baking oven on the grid shelf on the floor for an hour till set.
- Allow to cold in the tin.
- Slide a knife round the edge of the tin and turn out on to a plate. ]
- Serve sliced with a lemony french dressing and decorate with dill or possibly parsley.
- This light and very low calorie terinne is best eaten within 2 days. Take care to season it well and you can serve with your favourite rench dressing made with lemon juice instead of vinegar if liked.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 93 | |
| Calories from Fat 25 | 27% |
| Total Fat 2.81g | 4% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 252mg | 11% |
| Potassium 350mg | 10% |
| Total Carbs 12.78g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.45g | 3% |
| Protein 4.83g | 8% |
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