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19 December 2012,22:17 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours

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.


  • 350 grams cauliflower florets
  • Salt and pepper
  • 350 grams carrots, peeled and sliced
  • 200 ml fresh double cream
  • 1 egg    
  • 1.20 ml freshly grated nutmeg
  • 1.20 ml ground coriander
  • 50 ml Cooking oil
  • 20 ml white wine vinegar
  • 3 ml tomato puree

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