Ingredients
- 1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds
- ½ teaspoon turmeric
- ¼ cup water
- 1 ½ envelopes unflavored gelatin
- ¼ cup plus 2 tablespoons chicken broth
- ¼ cup fromage blanc
- 2 ¼ teaspoons grated, peeled fresh ginger
- Kosher salt to taste
- Freshly ground black pepper
- 1 scallion, sliced thin
- Spinach and coriander sauce (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
82 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 5 grams protein; 3 milligrams cholesterol; 350 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Transfer to a food processor and process until smooth.
- Place water in a glass 1-cup measure. Sprinkle gelatin over water. Let stand for 2 minutes. Stir. Cover with plastic wrap. Cook for 30 seconds. Prick plastic to release steam.
- Remove from oven and uncover. Pour into food processor with carrots. Add broth, fromage blanc, ginger, salt and pepper. Process until completely smooth. Taste and adjust seasonings, if needed.
- Transfer mixture to a bowl and stir in scallion. Rinse a 2- to 3-cup mold with ice water. Do not dry. Scrape mixture into mold. Cover with plastic wrap and refrigerate for at least 4 hours.
- Unmold terrine and cut into slices. Spoon spinach and coriander sauce onto four plates. Place terrine slices over sauce and serve.
Dining and Cooking