Wednesday, July 29, 2020

VEGGIE TERRINE


VEGGIE TERRINE

 




A delicious roasted vegetable pie coated with fresh basil leaves and goat cheese

 

  • Ingredients:
  • ¼ c. Milk
  • 6 large eggs
  • ½ tsp. sea salt
  • ¼ c. coconut flour
  • 2 medium zucchini
  • 2 Tbsp. coconut oil
  • ½ tsp. baking powder
  • 1/8 tsp. ground pepper
  • 4 medium carrots, peeled
  • 1 large garlic clove, finely minced
  • 2 medium yellow summer squash
  • 1 small handful of fresh basil leaves, chopped


Instructions:

  1. Preheat oven to 350. Line a  9×5 inch loaf pan with parchment paper and set aside.
  2. Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
  3. In a large skillet  heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
  4. Cook over medium-low heat until softened, about 8 to 10 minutes.
  5. Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
  6. Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
  7. Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
  8. Remove from pan, and serve warm or at room temp. Enjoy your cooking!