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Cold Vegetable Terrine Recipe
|Mixed vegetables||1 Kilogram (Carrots, Cauliflower, Broccoli, 1 Stalk Celery, 1 Onion)|
|Asparagus soup||1 Teaspoon|
|Green chili||1 , finely chopped|
|Capsicum||1 , sliced|
|Coarsely chopped pimentos||2 Cup (32 tbs)|
|Nutmeg powder||1 Pinch|
|Whipped cream||200 Gram|
|Lettuce leaves||4 (For Garnish)|
|Lime slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 1724 Calories from Fat 649
% Daily Value*
Total Fat 72 g111.3%
Saturated Fat 46.7 g233.7%
Trans Fat 0 g
Cholesterol 288.1 mg96%
Sodium 804.1 mg33.5%
Total Carbohydrates 202 g67.2%
Dietary Fiber 40.6 g162.3%
Sugars 80.5 g
Protein 52 g103.6%
Vitamin A 607.2% Vitamin C 1051.4%
Calcium 45.1% Iron 61.9%
*Based on a 2000 Calorie diet
Drain and keep the vegetables and the vegetable liquid (stock) separately.
Coarsely chop mushrooms and boil them, removing the liquid and keeping the mushrooms.
Soak gelatine in 1 cup vegetable stock for 5 minutes and then dissolve over a- pan of hot water, and mix in the rest of the ingredients.
Put this mixture over ice and lightly keep turning it over until it starts to gel.
Pour into the loaf tin and refrigerate.