Broccoli and Chestnut Terrine

Recipe by Chef #208121
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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°F Line a 2 lb loaf pan with parchment paper.
  • Blach or steam the broccoli for 3 to 4 minutes or until tender. Drain well. Reserve 1/4 of the smallest florets and chop the rest finely.
  • Mix chestnuts, breadcrumbs, yogurt, and cheese and season to taste.
  • Fold in the chopped broccoli, the reserved florets and the egg subsitute or eggs.
  • Spoon the broccoli mix into the loaf pan.
  • Place in roasting pan and pour boiling water halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven and turn onto plate. Serve by cutting into even slices.
  • The water for the terrine should be very warm to hot when you place the terrine in the waterbath. The reason for this was to insure even cooking for the Terrine. Some ovens do not heat evenly but the water will be the tempature the whole way around. This would have been important with the egg step. However with the silken tofu you might be able to omit it. I haven't tried it that way yet. I will shortly. My oven is broken [grin].
  • Note, if using Dash and Braggs, do not use Nutmeg. Chestnuts best roasted.
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