VEGETABLE TERRIN

Preparation Method :

• Cook the cauliflower in boiling salted water for 10 minutes, until just tender.
• Meanwhile, put the carrots in a separate saucepan cover with cold water and season.
• Bring to the boil and cook for 10 minutes or until completely tender. Drain both the cauliflower and carrots.
• Puree the cauliflower in a blender or food processor until smooth. Transfer to a bowl.
• Puree the carrots in the same way, then transfer to a separate bowl.
• Add egg and cream to each puree and mix well. Season each with salt and pepper.
• Stir the grated nutmeg into the cauliflower puree and the coriander into the carrot puree.
• Grease a loaf tin. Put half of the cauliflower puree in the bottom, making sure it is quite level.
• Cover with a layer of half of the carrot puree, followed by the remaining cauliflower puree and finally remaining carrot puree.
• Cover the tin tightly with foil. Bake for about 1 Hour to  1 and Half Hours or until firm
• When the terrine is cooked, allow to cool slightly, then turn out carefully on to a serving plate.
• Just before serving, whisk together the oil, vinegar tomato puree, mustard, sugar and salt and pepper until blended.
• Do not let the dressing stand before serving or it will separate.
• Serve the terrin hot or cold, cut into slices, with the dressing handed separately.