Carrot and Ginger Terrine

Name: Carrot and Ginger Terrine
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds; 1/2 teaspoon turmeric; 1/4 cup water; 1 1/2 envelopes unflavored gelatin; 1/4 cup plus 2 tablespoons chicken broth; 1/4 cup fromage blanc; 2 1/4 teaspoons grated, peeled fresh ginger; Kosher salt to taste; Freshly ground black pepper; 1 scallion, sliced thin; Spinach and coriander sauce (see recipe)

By Barbara Kafka

Total Time: 20 minutes, plus 4 hours refrigeration
Rating: (0)
Comments: Read comments

Featured in: Microwave Cooking

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1pound carrots, trimmed, peeled and cut in ¼-inch rounds
½teaspoon turmeric
¼cup water
1½envelopes unflavored gelatin
¼cup plus 2 tablespoons chicken broth
¼cup fromage blanc
2¼teaspoons grated, peeled fresh ginger
Kosher salt to taste
Freshly ground black pepper
1scallion, sliced thin
Spinach and coriander sauce (see recipe)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
Step 2
Remove from oven and uncover. Transfer to a food processor and process until smooth.
Step 3
Place water in a glass 1-cup measure. Sprinkle gelatin over water. Let stand for 2 minutes. Stir. Cover with plastic wrap. Cook for 30 seconds. Prick plastic to release steam.
Step 4
Remove from oven and uncover. Pour into food processor with carrots. Add broth, fromage blanc, ginger, salt and pepper. Process until completely smooth. Taste and adjust seasonings, if needed.
Step 5
Transfer mixture to a bowl and stir in scallion. Rinse a 2- to 3-cup mold with ice water. Do not dry. Scrape mixture into mold. Cover with plastic wrap and refrigerate for at least 4 hours.
Step 6
Unmold terrine and cut into slices. Spoon spinach and coriander sauce onto four plates. Place terrine slices over sauce and serve.