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Vegetable Ring Mold With Mushrooms In Sauce Recipe
|Frozen carrot puree||3⁄4 Pound|
|Frozen celeriac puree||1 Pound|
|Frozen chopped spinach||1 Pound|
|Butter||1⁄4 Cup (4 tbs)|
|Grated nutmeg||1 Teaspoon|
|White button mushrooms||3⁄4 Pound|
|Shallots||4 , chopped|
|Crushed garlic||1 Clove (5 gm)|
|Peppercorns||3 Tablespoon (In Brine)|
|White wine||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Sour cream||3 Tablespoon (Crème Fraiche)|
Serving size: Complete recipe
Calories 1704 Calories from Fat 755
% Daily Value*
Total Fat 86 g131.9%
Saturated Fat 44.1 g220.6%
Trans Fat 0 g
Cholesterol 716.6 mg238.9%
Sodium 1151.8 mg48%
Total Carbohydrates 181 g60.2%
Dietary Fiber 26.1 g104.3%
Sugars 36.8 g
Protein 50 g99.9%
Vitamin A 1890.9% Vitamin C 252.8%
Calcium 95% Iron 106.2%
*Based on a 2000 Calorie diet
Microwave, uncovered, on HIGH for 4 minutes.
Pour the puree into a colander.
Rinse the casserole and put the celeriac puree into it.
Micro wave, uncovered, on HIGH for 5 minutes.
Pour the carrot puree into a small bowl and season with salt and pepper.
Put the celeriac puree in the colander to drain.
Rinse the casserole and put the frozen spinach into it.
Microwave, uncovered, on HIGH for 6 minutes.
Put the celeriac puree into a second bowl and season with salt and pepper.
Put the spinach into the colander and press with the back of a wooden spoon to squeeze out as much liquid as possible.
Put it in a third bowl and season with salt and pepper.
Add half the butter and 1/2 teaspoon of grated nutmeg.
Add 1 egg yolk to each puree.
Oil the base and sides of a pyrex ring mold (mould) 9 inches (22 cm) in diameter.
Cover the base of the mold (mould) with the carrot puree.
Spread the celeriac puree in an even layer on top of it, then repeat with the spinach.
Microwave, uncovered, on HIGH for 7 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper.
Put half the shallots and the garlic in a casserole with the remaining butter.
Microwave, uncovered, on HIGH for 3 minutes.
Add the mushrooms and season with salt and pepper.
Cover and microwave on HIGH for 5 minutes.
To make the sauce, put the remaining shallots in a bowl with the drained green peppercorns and white wine.
Micro wave on HIGH for 3 minutes.
Put the remaining butter in a bowl and melt in the oven for 1 minute on HIGH.
Add the flour and stir well, then add the milk, whisking constantly.
Microwave for 3 minutes on HIGH, whisking after every minute.
Add the white wine and peppercorns and the sour cream (creme fraiche).
Add salt and pepper to taste and add 1/2 tea spoon of grated nutmeg.
Turn out the ring mold (mould) on to a large round dish.
Add half the sauce to the mushrooms and put in the center of the mold (mould).