basil broccoli terrine

Side dish
8 servings
4½ cup Coarsely Chopped
  Fresh Broccoli
½ cup Water
Egg Whites
Egg Yolks
1 tablespoon Grated Parmesan
2 teaspoons Lemon Juice
½ teaspoon Dried Basil
¼ teaspoon Salt
⅛ teaspoon Pepper
12  Cherry Tomatoes Halved
  Fresh Basil Leaves (Opt)

Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover, Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks, Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min. OR Until Smooth. Line A 7½ X 3 X 2 in. Loafpan With Foil, Allowing Foil To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish; Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1 Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water; Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife; Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates.

Granish With Cherry Tomato Halves & Basil Leaves.

(Fat 3⅕. Chol. 137.)

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