I include this terrine with my vegetable extravaganza, but I did add ham to this dish, making it a complete meal. Omit the ham for a veggie side dish. These are kind of fun to make and so pretty and colorful!
I don’t own a ceramic loaf pan anymore, so I just use my metal 8″x4″ loaf pan lined with parchment to make my terrines. This dish is delicious, not to mention nutritious with all those veggies. A quick cutting of the vegetables, a brief sauté, fill the mold and it’s in the oven in no time! You could serve this tasty dish for breakfast, brunch gatherings, lunch or dinner. This recipe is suitable for all phases of Atkins and other Keto diets. Paleo and Primal followers will want to sub in coconut milk for the cream here. Omit the ham and you vegetarians can even enjoy this one!
INGREDIENTS:
1 large carrot, peeled, sliced thin
2 5″ zucchini (about 10 oz.), sliced thin
1 leek, washed well of dirt and sliced thin
3 T. olive oil
Dash sea salt and coarse black pepper
¼ tsp. garlic powder or 1 small clove garlic, minced
4 extra large eggs, beaten (or 5 large eggs)
2 T. coconut flour
3 T. oz. heavy cream, divided
5 T. water, total
1½ c. cooked, cured ham (omit for a vegetarian version)
VARIATION: Substitute cooked bacon for the ham
CHEESE SAUCE: 5-10 minutes before terrine is done, mix 3 T. of the water, 2 T. of the cream in small saucepan set into larger saucepan (or use double boiler) and heat. Add 4 slices American Deluxe or Cheddar Cheese. Stir and blend until cheese is melted and all is incorporated into a smooth sauce. Pour into serving bowl when terrine is out of oven, sliced and ready to serve. Sauce will thicken fast, so do not dip it up one minutes before you need it.
DIRECTIONS: Preheat oven to 350º. Line a metal or ceramic 4×8″ loaf pan with parchment. I don’t line the ends of the pan and just oil there lightly. Set aside for now. Stem and slice up all veggies. I used a food processor for uniform, thin slice. Heat olive oil in wok or large skillet. Add veggies, salt, pepper and garlic powder. Sauté stirring often over medium-high heat until veggies are tender but not mushy. Stir in sliced/diced ham. Turn off heat.
In a small bowl, beat the eggs, remaining 1 T. cream and remaining 2 T. water until smooth. Add coconut flour. Stir again. Pour over veggies and stir well to blend. With rubber spatula, scrape mixture into parchment-prepared pan. Trim off excess paper above top of pan but leave a bit for “handles”. Pop into 350º oven for about 40 minutes. Check at 30 min. as ovens do vary. Top will be lightly golden and center should be firm (not damp) when touched. Do not over brown as terrine will be dry if overcooked. Remove from oven, run knife along ends of pan and lift out of pan holding the paper, tipping onto your platter. Slice into 6 slices (about 1″-1¼” thick). Serve with cheese sauce (or some other favorite sauce if you prefer)
NUTRITIONAL INFO: Makes 6 servings, each contains (including 1½ T. sauce):
288 cals, 21 g fat, 6.88g carbs, 1.48g fiber, 5.4g NET CARBS, 18.6g protein, 689mg sodium
Buttoni's Low-Carb Recipes 