| Cuisine: French | Type: Side Dish | Serves: 8 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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We learned this recipe on one of our visits to Sylvie Lallemand's home-based cooking school in Provence. |
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Serving Suggestions:
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Serve with a Sauce Ravigotte |
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Ingredients:
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2 pounds fresh spinach 1 pound carrots, peeled and grated 1 pound celery root (celeriac), peeled and grated 4 eggs (2 separated) 6 tbs. creme fraiche Juice of 1 lemon Nutmeg Salt and freshly ground black pepper Vegetable oil for browning |
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Instructions:
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1. Peel and grate the carrots. Cook them in a little vegetable oil until tender. Off heat add two tablespoons of creme fraiche, two egg yolks, reserving the whites, and a dash of salt, pepper and nutmeg. Pour into a buttered terrine and smooth out and flatten layer. 2. Peel and grate the celery root, pour on the lemon juice and saute it in vegetable oil until tender. Add two tablespoons of creme fraiche, two whole eggs, and a dash of salt and pepper. Pour into terrine on top of the carrots, smooth out. 3. Thoroughly wash the spinach and discard course stalks. Cook for about 5 minutes in a large pot with only whatever water remains on the spinach after washing and draining. When well wilted, drain and squeeze dry as possible. Chop fine. Add two tablespoons creme fraiche and two beaten egg whites. Pour on top of the other vegetables in the terrine. 4. Bake in a bain-marie for 30 minutes at 400°F. Remove from oven, cool and place the terrine in the refrigerator overnight. |
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2008-12-19