Vegetable Terrine
------------------------------VEGETABLE LAYERS------------------------------ 1 3/4 oz Dry shitake mushrooms 7 lg Cabbage leaves (preferably -savoy) 12 oz Fresh spinach, stemmed 12 ...
Ingredients
- 7lg cabbage leaves (preferably
- 12ozfresh asparagas, trimmed
- 1tb chopped fresh parsley
- 1ts dried thyme
- 1ts dried tarragon
- 2shallots, chopped
- 1tb tomato paste
Directions
- 1
VEGETABLE LAYERS------------------------------ 1 3/4 oz Dry shitake mushrooms 7 lg Cabbage leaves (preferably -savoy) 12 oz Fresh spinach, s
- 2
Let stand 30 minutes
- 3
2) While mushrooms are rehydrating, bring large pot of water to boiling
- 4
Blanch vegetables in separate batches in boiling water
- 5
Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes
- 6
Plunge vegetables into ice water after blanching
- 7
3) Pat all blanched vegetables, mushrooms, and artichokes dry between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out
- 8
spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2 cup buttermilk, parsl