If you are looking for something light and delicious with a beautiful visual presentation, this dish, with three brightly colored vegetable purees layered in a neat loaf, will definitely be one to consider.
Serves 14. Total time 50 minutes.
Prep time 20 minutes.
Cooking time 30 minutes.
20 ozFrozen chopped spinach, thawed
1 cRicotta cheese
1 1/2 tspnSalt
7/8 tspnBlack pepper
1Small kabucha squash, peeled and cubed
1/4 tspnGarlic powder
4 tspnFresh dill, chopped
1/2 cPlain yogurt
1/2 cOnion, diced
1 1/2 tspnVegetable oil
1Large tomato, diced
3 TbspWhipping cream, whipped until slightly thickened
1/4 tspnMild chili powder
2 cDried whole wheat bread crumbs
1/2 cOnion, diced
2 cButton mushrooms, sliced
1 TbspSoy sauce
6 TbspGarbanzo flour
1Vegetable bouillon cube dissolved in 1 cup water
1/2 tspnSalt, or to taste
- Steam the spinach briefly until defrosted and bright green. Rinse under cold water to cool. Drain, then squeeze to remove as much water as possible. Place in a bowl. Add the ricotta cheese, 1 tsp. salt, and 1/2 tsp. pepper and mix well. Chill.
- Boil the potatoes, beet, and squash in separate saucepans until soft. Drain and cool. Peel the potatoes, then mash until smooth with no lumps. Peel the beet and grate finely. Mix it with the mashed potatoes. Add the garlic powder, 1/4 tsp. salt, 1/8 tsp. pepper, dill, and yogurt. Mix well and chill.
- Mash the squash. Sauté the onions in the oil until golden. Add the diced tomato and sauté for 2 minutes until tender. Combine the tomato mixture with the mashed squash. Add the whipped cream, chili powder, and remaining 1/4 tsp. each salt and pepper. Mix well and chill.
- Preheat the oven to 400°F. Oil two 1½-qt. loaf pans. Divide the potato-beet mixture into 2 parts. Press one part each evenly into each pan. Sprinkle 1/2 cup of bread crumbs over each one. Divide the squash mixture into 2 parts and press one part evenly into each pan. Sprinkle each with 1/2 cup of bread crumbs. Finally, divide the spinach mixture into 2 parts and press one part evenly into each pan.
- Bake both loaves for 45 minutes, or until dry when poked with a knife. Remove from the heat and cool for 15-20 minutes. Slide a knife along the sides of the pans to loosen the loaves before turning onto a tray. Cool completely before slicing to prevent the colors merging, then cut into 1-inch slices.
- While the loaves are cooling, prepare the gravy. In a medium saucepan melt the butter on medium-high heat. Add the onion and sauté for 30 seconds. Add the mushrooms and soy sauce. Mix well, cover, and cook until the mushrooms are tender, stirring frequently. Set aside.
- In a nonstick skillet toast the garbanzo flour on medium-low heat until light golden. Remove from the heat and cool.
- Place the bouillon into a medium saucepan on high heat. Add the 2 cups water and the salt. Gradually sprinkle the toasted garbanzo flour into this mixture, whisking constantly to avoid lumps. Add the mushrooms and onions. Bring to a boil and cook until the sauce is thickened, stirring frequently.
- To serve, place the terrine slices on plates and spoon the gravy on the side or partially on top.
Nutritional Information Per Serving:
Calories: 182, Fat 7.5g (67 cal), Carbohydrate 21.4g (86 cal), Protein 7.4g (29 cal)
Added information: Saturated Fat 3g, Cholesterol 14mg, Sodium 741mg, Dietary Fiber 3.1g