Cassate de Legumes Orleanaise
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,
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
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.
The dish can be cooked in individual ramekins at the same temperature but for half the time.
The Flavors of France:
Fabulous Vegetarian Cuisine for Every Occasion
By Jean Conil and Fay Franklin
Photography by Andrew Elton
Harper Collins Publishers
190 recipes; 84 full-color photographs
Recipe reprinted by permission.
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This page created December 1998; modified November 2006
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