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Holiday Feature

 

Three Layer Vegetable Loaf

Cassate de Legumes Orleanaise

 

Three Layer Vegetable Loaf The region where loaf of Arc came from has a rich repertoire of vegetable terrines such as this one, which is as good to eat as it is to look at.

 

1-1/2 lbs. (750 g) carrots. sliced
1-1/2 lbs. (750 g) green or string beans,
   ends removed
1-1/2 lbs. (750 g) leeks, washed,
   trimmed, and sliced in
1-in. (2.5-cm) chunks
8 fresh tarragon leaves
8 chives, snipped
1 tablespoon chopped coriander leaves
1 teaspoon caraway seeds
8 oz. (250 g) cream cheese
6 eggs
Sea salt and freshly ground black pepper
Pinch of grated nutmeg

 

Cook the carrots, beans, and leeks separately for 15 minutes each. Drain well. In a blender or food processor, purée the carrots with the tarragon, then set aside in a bowl. purée the beans with the chives and set aside in another bowl. purée the leeks with the coriander and caraway seeds and place in a third bowl.

Beat one-third of the cheese into each mixture, then add 2 beaten eggs to each. Mix well. Season to taste.

Grease a large loaf pan. Place the leek purée in the base of the pan, then the carrot purée, and top with the bean purée. Place in a water bath or bain marie and bake in a preheated oven at 400 degrees F (200 degrees C) for about 1-1/4 hours.

Remove from the oven and leave for 10 minutes. Unmold onto a warmed platter. Garnish with baby carrots flavored with honey and ginger.

Variation:
The dish can be cooked in individual ramekins at the same temperature but for half the time.

 

From:

The Flavors of France:
Fabulous Vegetarian Cuisine for Every Occasion

By Jean Conil and Fay Franklin
Photography by Andrew Elton
$28.00 (Hardcover)
Harper Collins Publishers
ISBN: 0-207-18837-8
190 recipes; 84 full-color photographs
Recipe reprinted by permission.

 

Global Holiday Pageant

A Vegetarian Holiday Menu

French Vegetarian Feast

Mexican Vegetarian Feast

Vegetarian Cookbook Round-Up

Holiday Recipe Guide

 

This page created December 1998; modified November 2006


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