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Method :
Melt
the butter in a large saucepan. Add the onion and cook gently for 5
minutes. Drain the spinach, add to the pan and season with salt. Cover and
cook gently for about 8 minutes, stirring once or twice, until the spinach
is just tender. Drain the spinach well, pressing out all the water, then
puree it in a a blender or food processor. Mix the spinach puree with the
breadcrumbs, eggs and cream. Add the nutmeg and seasoning.
Half
fill a large saucepan with water, add 5 ml (1 tsp) salt and bring to the
boil. Blanch the cauliflower, pepper and carrots in the boiling water by
placing them in a sieve and plunging them into the saucepan for 1 minute.
Remove from the pan, drain and add the next batch. Season the mushrooms
with cayenne pepper.
Sprinkle the caraway seeds over the blanched carrots and toss them
lightly.
Line
a 1.5 liter (2.5 pint) terrine with non-stick baking parchment. Spread one
fifth of the spinach mixture in the base of the terrine dish, then lay the
strips of pepper on top. Cover with a quarter of the remaining spinach.
Next, add a layer of mushrooms and top with a third of the remaining
spinach.
Arrange the carrots on top and cover with half of the remaining spinach.
Lastly arrange the cauliflower in an even layer and top with the last of
the spinach. Cover the mixture with a piece of non-stick baking parchment
and pit the lid on the terrine.
Pour
hot water into a large rectangular oven dish to a depth of 2.5cm (1 inch).
Stand the terrine in the dish and cook at 180C (350F) mark 4 for 1 hour.
Remove from the oven. Allow the terrine to cool, then chill it overnight.
Remove from the refrigerator and turn out the vegetable terrine 15 minutes
before serving.
Serves 8
This terrine is best served with
Tomato Sauce (Sauce De Tomates), or a slightly piquant mayonnaise. Do make sure you season the
spinach base really well as, during cooking, some of the other
vegetables tend to absorb its seasoning.
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