Terrine Rose

Preparation info
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
The New Vegetarian

By Colin Spencer

Published 1986

  • About

A prettily-coloured dish in shades of cream and peach. Serve as a first course with mayonnaise, or eat with steamed vegetables as a main course.

Ingredients

  • 2 or 3 celeriac, peeled and chopped
  • 1 red pepper, peeled
  • 2 eggs

Method

Steam the celeriac until tender. Cut the pepper flesh into small diamond shapes. Purée the celeriac with the eggs, butter, cheeses and seasoning. Butter a 1.2-litre/2-pint/