Tri-Coloured Terraine (Casserole)
- 1 small bag frozen chopped broccoli
- 1 small bag frozen cauliflower florets
- 1 14 oz can pumpkin puree
- 1 cup sliced carrots peeled and pureed
- 1 tbsp olive oil
- 5 tbsp soy or whole wheat flour
- 2 tbsp light pareve margarine
- 5 tbsp chicken or meat soup powder
- 1 ½ cups water
- ½ cup mayonnaise
- 1/8 cup mustard
- 3 eggs plus 3 egg whites
- 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.
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