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Layered Vegetable Terrine Recipe
|Sweet butter||4 Tablespoon|
|Chopped yellow onion||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), peeled and finely chopped|
|Ground black pepper||1⁄2 Teaspoon|
|Canned cannellini beans||1 Cup (16 tbs)|
|Puree||4 Tablespoon (Use Basil Puree)|
Serving size: Complete recipe
Calories 978 Calories from Fat 521
% Daily Value*
Total Fat 59 g91%
Saturated Fat 34 g170.2%
Trans Fat 0 g
Cholesterol 525.6 mg
Sodium 1081.9 mg45.1%
Total Carbohydrates 86 g28.5%
Dietary Fiber 20.8 g83.3%
Sugars 4.4 g
Protein 34 g67.2%
Vitamin A 45.5% Vitamin C 26.7%
Calcium 20.3% Iron 48.9%
*Based on a 2000 Calorie diet
Add onions, cover, and cook slowly until tender and lightly colored, about 20 minutes.
Add .garlic, salt and pepper, and cook, uncovered, for another 5 minutes.
Remove from heat.
Rinse canned beans and drain them well.
Combine beans, onion-and-butter mixture and basil puree in the bowl of a food processor fitted with a steel blade, and process until smooth.
Add whole egg and egg yolk and process again until eggs are completely incorporated.
Taste, correct seasoning if necessary, scrape out into a bowl, cover and refrigerate until chilled.