TERRINE WITH SPINACH AND CARROTS

Terrine With Spinach and Carrots image

Provided by ChipotleChick

Categories Spinach

Time 3h35m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 21

2 tablespoons sofetened unsalted butter
1 1/2 tablespoons fresh grated parmesan cheese
2 bunches fresh spinach, rinsed and stems removed
1/2 cup cream cheese, softened
1/2 cup cottage cheese
3 eggs
1 1/2 tablespoons flour
1 shallot, chopped fine
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup shredded cheddar cheese
1 cup shredded peeled carrot
2 eggs
1 shallot, chopped fine
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons flour
1/4 cup grated monterey jack cheese
2 teaspoons half-and-half
parsley sprig

Steps:

Preheat oven to 350.
Grease a 9x5 inch loaf pan very well.
Sprinkle the parmesan into the pan and tap the sides to evenly coat.
Turn the pan unside down and shake off excess cheese.
For the spinach mixture, coarsely chop the spinach.
Put the spinach in a pot of boiling water for 1 minute.
Drain and wring out excess water.
Set aside.
Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
Add eggs, flour, salt, pepper, cheddar, and spinach.
Mix well and set aside.
For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
Blend eggs, shallot, ginger, salt and pepper with a mixer.
Add flour, jack cheese, and half anf half.
Blend well.
Add carrots and stir to combine.
To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
Put the remaining spinach mixture on top.
Smooth the top evenly with a spatula.
Bake 50-60 minutes or until puffed but not yet browned.
Cool 1 hour and turn out onto a platter.
Refrigerate for 2 hours.
Slice into 1 inch pieces and serve garnished with parsley sprigs.