Wayne Gisslen

Tricolor Vegetable Terrine

Preparation info
  • Yield: Approximately

    1

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    1. Have ready a 1-qt (1-L) terrine mold. For ease of unmolding, line with plastic film.
    2. Trim the stems from the spinach and wash it well in several changes of water. Cook in boiling, salted water until done, about 2 minutes, and drain. Rinse under cold water to cool. Drain. Squeeze dry.
    3. Chop the spinach into fine pieces by hand or in a food processor.

    Per 1 ounce (28.35 g): Calories, 30; Protein, 1 g; Fat, 3 g (65% cal.); Cholesterol, 10 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 20 mg.