Gay Cook’s Carrot Terrine with Herbs – Dill, Chervil or Mint

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Serves 4 – 5

The autumn is a great time for carrots as they are still tender and sweet tasting. The carrot terrine is perfect to serve for dinner and even a nice addition on a vegetarian menu. One can peel the carrots, but there is a lot of nutrition in and round the peel. The key is to scrub the carrots.
1 tablespoon (15 mL) butter
1½ pounds (750 g) new carrots, stem end removed, well scrubbed
½ onion, chopped
1 cup (250 mL) chicken or vegetable stock
2 eggs, lightly beaten
3 tablespoons (40 mL) grated Swiss cheese
2 tablespoons (25 mL) coarsely chopped fresh dill, chervil or mint
1 teaspoon (5 mL) salt and pinch pepper
Fresh parsley with stems for garnish

Coarsely chop carrots. Heat butter in saucepan, add carrots and onion and cook covered on medium-low heat, stirring often for 6-8 minutes. Stir in stock and simmer, uncover and cook on medium-high heat for 12 -15 minutes until carrots are tender and liquid has evaporated.
Preheat oven to 350°F (180°C). Lightly butter 4.5 X 8.5-inch (11 X 21-cm) bread pan or Bundt pan.
Finely chop (not puréed) carrots in processor. Place carrots in a bowl and whisk in the eggs in a bowl and cheese. Stir in herbs and salt and pepper to taste. Pour mixture into pan and smooth the top surface.
Bake for 25 minutes or until carrot terrine is firm to the touch. Remove from the oven and leave for five minutes to settle. Turn the terrine upside down on a serving plate and remove pan. Garnish with parsley bunch placed in the side or in the centre. Serve terrine warm or cold.

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