BROCCOLI LAYER
1 red onion, finely chopped
25 ml butter 2 tbsp
1 L broccoli, coarsely chopped & cooked 4 cup
3 eggs
125 ml whipping cream 1/2 cup
125 ml gouda or swiss cheese, grated 1/2 cup
50 ml dry bread crumbs 1/4 cup
15 ml fresh basil, chopped 1 tbsp
salt & pepper to taste
CARROT LAYER
750 ml carrots, coarsely chopped & cooked 3 cup
25 ml soft butter 2 tbsp
3 eggs
125 ml whipping cream 1/2 cup
2 ml ground ginger 1/2 tsp
salt & pepper to taste
Grease a loaf pan. Line bottom with parchment or waxed paper; grease paper.
BROCCOLI LAYER:
In small saucepan or skillet; cook onion in butter over medium heat, stirring occasionally until softened. In food processor or blender; combine onion, broccoli, eggs and cream; puree until smooth. Add cheese, bread crumbs, basil and salt; mix until well blended. Pour into prepared loaf pan, spreading evenly.
CARROT LAYER:
Puree carrots and butter. Add eggs, cream, ginger, salt and pepper to taste, mixing until well blended. Carefully pour over broccoli layer, spreading evenly.
Place loaf pan in large baking dish. Fill baking dish with boiling water to reach halfway up sides of loaf pan. Bake in 350 F (180 C) oven for 1 hour or until centre of terrine is firm to touch. Remove loaf pan from water; run knife around sides of pan. Let stand for 5 to 10 minutes; invert onto serving platter. Gently remove paper. Slice to serve.
Serves 10