Tri-Coloured Terraine (Casserole)

Preheat oven to 375 F. Line a deep 9” round pan with baking paper.

Steam vegetables separately and drain well.

Mash vegetables by hand or food processor, each colour in a separate bowl. Do not process too much as a course texture is desired.

In a saucepan on a low setting, heat the oil and margarine, add the flour and mix into a roux, constantly stirring with a wooden spoon. Mix soup powder with water and add to the roux mixture; stir and remove from the heat.

In a bowl, mix together the mayonnaise, mustard, and eggs, combining well. Return roux to low heat and add in the mayonnaise mixture. Continue stirring with a wooden spoon until thick. Do not allow the roux to come to a boil.

Divide roux into 3 parts and mix each third by hand with one of the 3 kinds of vegetables.

Layer the 3 mixtures in the prepared pan and bake uncovered for 15 minutes. Lower the heat to 350 F and bake for an additional 30-40 minutes.

This is best when prepared a day in advance and should not be too hot when slicing. When ready to serve, run a sharp knife around the outside of the terraine. Cover the pan with a plate and invert. Remove the baking paper. This is most attractive when brought to the table whole.