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Spring Vegetable Terrine Recipe

Spring Vegetable Terrine Recipe

4 servings



1/2 cup each: thinly sliced green onions, red pepper

2 cloves garlic, minced

1 1/2 pounds asparagus, cut into 1-inch pieces, cooked crisp-tender

1 package frozen peas, thawed

1 cup fat-free half and half

2 tablespoons flour

1 tablespoon margarine or butter

3/4 teaspoon ground all spice

1/2 teaspoon pepper

4 eggs, lightly beaten


Saute green onions, bell pepper, and garlic in light greased medium skillet until tender, about 5 minutes. Stir in asparagus and peas, reserve.


Whisk half and half and flour until smooth in small saucepan. Heat to boiling, whisking until thickened, about 1 minute. Remove from heat and stir in margarine and seasonings. Whisk mixture gradually into eggs, stir in reserved vegetables.


Line bottom of 8 x 4-inch loaf pan with parchment paper, spray with cooking spray. Pour vegetable mixture into pan. Bake, uncovered, at 350 degrees 40 minutes, or until sharp knife inserted near center comes out clean. Let stand on wire rack 10 minutes, invert onto serving plate and remove parchment. Cut into thick slices.

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