Here’s a recipe for Carrot Terrine Topped with Creamed Spinach and Savory Greens—a beautiful and flavorful dish that makes a great centerpiece or side for an elegant meal.
Ingredients:
For the carrot terrine:
- 1 lb (450g) carrots, peeled and chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter or olive oil
- 1/2 cup heavy cream (or plant-based cream)
- 3 eggs
- 1 tsp ground cumin
- 1/2 tsp nutmeg
- Salt and pepper to taste
For the creamed spinach:
- 2 cups fresh spinach, washed and chopped
- 1 tbsp butter or olive oil
- 1 garlic clove, minced
- 1/2 cup heavy cream (or plant-based cream)
- 1/4 cup grated Parmesan or nutritional yeast (optional)
- Salt and pepper to taste
For the savory greens:
- 1 cup mixed greens (such as kale, Swiss chard, or mustard greens), washed and chopped
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes (optional for spice)
- Salt and pepper to taste
- 1 tbsp fresh lemon juice
Instructions:
1. Make the carrot terrine:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large pot, bring water to a boil and cook the carrots until tender (about 15 minutes). Drain and set aside.
- In a small pan, heat the butter or olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
- In a blender or food processor, combine the cooked carrots, sautéed onion and garlic, cream, eggs, cumin, nutmeg, salt, and pepper. Blend until smooth and creamy.
- Pour the carrot mixture into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in a larger baking dish filled with hot water (to create a water bath). Bake for 40-50 minutes, or until the terrine is set and a toothpick comes out clean.
- Once baked, let the terrine cool for 10 minutes before turning it out onto a serving plate.
2. Prepare the creamed spinach:
- In a large pan, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the chopped spinach and cook until wilted, about 3-4 minutes.
- Stir in the cream and cook for another 3-4 minutes until thickened.
- Add Parmesan (if using), season with salt and pepper, and stir until well combined. Remove from heat and set aside.
3. Sauté the savory greens:
- Heat olive oil in a pan over medium heat.
- Add the mixed greens and sauté until wilted but still vibrant, about 4-5 minutes.
- Season with red pepper flakes, salt, and pepper, and finish with a squeeze of lemon juice. Set aside.
4. Assemble the dish:
- Spread a generous layer of creamed spinach over the top of the carrot terrine.
- Garnish with the sautéed savory greens for color, texture, and flavor contrast.
Serve:
- Slice the terrine carefully and serve warm, with a bit of extra creamed spinach and sautéed greens on the side if desired.
This dish works beautifully as a main course for vegetarians or as a striking side dish for a more elaborate meal.
