Carrot, Beetroot and Pesto Terrine

Author: Shelley Bennetts   Date Posted:29 October 2018 

Spectacular food for the soul….Layers of creamy beetroot, pesto and carrot for summer picnics and grazing tables. A brilliant vegetarian dish, with no eggs, no dairy, and no gluten, just beautifully fresh veggies and tofu, bound together with arrowroot flour. Best on the day after cooking.

Serves many as a grazing snack or 6-8 as a meal

You will need a heatproof dish approximately 22cm x 16cm. You will also need a saucepan or deep fry pan that the dish will fit into.

Ingredients

Pesto Layer
1½ tbsp Arrowroot Flour/Starch
250g firm Tofu
125g fresh Basil leaves
2 tbsp extra virgin Olive oil
1 cup Pine nuts or Cashews or Macadamias
2 cloves Garlic
1 tsp Lemon zest
2 tbsp Lemon juice
½  tsp Salt 

Carrot and Beetroot Layers
6 Carrots, diced
1 Beetroot, peeled and diced
Divide the following into 2 portions
2tbsp Arrowroot Flour/Starch
250 g firm Tofu 
2 tbsp extra virgin Olive oil
1 tbsp Rice Wine Vinegar
½ tsp freshly ground Pepper
½ tsp salt

Method

To make the pesto layers, dissolve the arrowroot in ¼ cup of cool water. Add all the other ingredients into the bowl of your blender, add the blended arrowroot and blitz it until it’s smooth. Taste and add more seasoning if needed.

To make the Carrot and Beetroot layers, steam the veggies separately until tender. Dissolve two separate lots of arrowroot, one for each vegetable layer. Take 2/3 of the carrot and blitz with ½ of the remaining ingredients, including one portion of the blended arrowroot. Taste and add more seasoning if needed. Set aside.

Blitz the remaining 1/3 of carrot, the beetroot and the other half of the remaining ingredients, including the arrowroot. Taste and add more seasoning if needed.

Lightly grease your heatproof dish. Spoon the beetroot mixture into the bottom of your dish evenly, pressing it into the corners and smoothing it. Add ½ the pesto, smoothing it evenly. Add the carrot layer, and finally another layer of pesto.

Cover the dish lightly with greased aluminium foil and sit it into a large saucepan. Fill the saucepan with water to a depth of about 5cm. Bring the water to a gentle simmer and cook for 45 minutes. Allow to cool for at least an hour before serving, but preferably the next day after overnight refrigeration.

 

 

This recipe has been adapted from Aine McAteer's Recipe's to Nurture 


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