Pressed Root Vegetable Terrine with Tarragon Vinaigrette
53 min 1 serving 415 kcal · 12 g proteinLevel: Expert
The nutritionist's note
Cooking the vegetables separately stops the beetroot staining everything. Pressing compacts the layers for a clean slice, with no binder or gelatine — so no added calories.
Ingredients
1 serving
- carrots180 g
- parsnip150 g
- cooked beetroot150 g
- walnut oil12 g
- cider vinegar10 ml
- tarragon6 g
- sunflower seeds20 g
Method
- 1
Steam the carrot, parsnip and beetroot separately, 12 minutes each.
- 2
Slice and stack them in tight layers in a terrine mould.
- 3
Press in the refrigerator for 25 minutes under a weight.
- 4
Turn out, slice and dress with a tarragon and cider vinegar vinaigrette. Finish with a drizzle of walnut oil (12 g) and toasted sunflower seeds (20 g).
Nutrition facts
per serving
| Energy | 415 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 44 g |
| Fat | 22 g |
| Fibre | 14 g |
| Iron | 3.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- tree nuts
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