Vegetable terrine

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Serves: 6

By fruitbeard

(1 Vote) 2


  • 125g spinach cooked and drained

  • 125g cayenne pepper cooked

  • 3 eggs

  • 350g soft cheese

  • 125g carrot cooked til soft


  1. Preheat the oven to 160C/Gas Mark 3.
  2. Place celeriac, one third of the cheese and one egg in a blender or food processor and work into a puree, seasoning to taste.
  3. Repeat this process twice, with the spinach and the carrots until you have 3 bowls of puree.
  4. Spoon the celeriac mixture into the base of the prepared loaf tin, carefully spoon over the carrot mixture and finally the spinach, taking care not to mix the layers.
  5. Place the loaf tin into a roasting pan half-filled with water and cook for 1 hour.
  6. Leave to cool completely before turning out.

Handy Hint

Keep an eye on it for the last 10 minutes as it may start to crisp up a bit on the top (spinach layer, which will end up the bottom layer when you turn it out, iyswim!)

Additional Information

  • cheese

  • carrot

  • Make Ahead

  • Kids can help

  • Main Course

  • Snack

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • user1481912752 16/12/16 18:32

    Slightly confused - no mention of celeriac in ingredients, also includes eggs but ticked as egg-free, pic seems to be two layers not three - but would be three with the celeriac mix. Assume celeriac would be another 125g and cooked like the carrot?

  • fruitbeard 05/02/09 16:43

    You could make this a low fat recipe by using low fat soft cheese, but I think it's nicer with full fat!