Carrot & parsnip terrine with tomato coulis

On our last visit to Scotland I decided to buy a book on Scottish cuisine. Scottish cuisine is not famous worldwide but I was curious. 

Scottish Cookery, a Flame Tree Publishing book, has quite surprised me. I started with this vegetarian recipe which went down as a treat! It is quite labour intensive and requires lots of washing up afterwards but the end result is quite tasty. The tomato coulis is absolutely essential as it balances the flavours nicely but I don't think the carrots need the sugar as they are already quite sweet.

I made half of the recipe as I only have a 450g / 1 lb tin but the tin looked so empty in the end that I wonder if you can fit all the below ingredients on a 450g / 1 lb tin?

Serves: 8 persons.

Ingredients:

• 550g carrots, chopped
• 450g parsnips, chopped
• 450g spinach
• 6 tbsp crème fraîche
• 1 tbsp brown sugar
• 2 tbsp parsley, chopped
• ½ tsp nutmeg
• 6 medium eggs
• salt and pepper to taste
• To garnish: fresh basil sprigs
• For the tomato coulis:
• 450g tomatoes, deseeded and chopped
• 1 onion, finely chopped

Equipment: 900g / 2 lb loaf tin.

Method:

1. Line a 900g / 2 lb loaf tin with nonstick baking paper.
2. Cook the carrots and parsnips in boiling salted water for 10-15 min until very tender. Drain and purée separately.
3. Add  2 tbsp crème fraîche  to both the carrots and parsnips.
   
   
   

   

   

   
   
   
4. Steam the spinach for 5-10 min until very tender. Drain and squeeze out as much liquid as possible, then stir in the remaining crème fraîche. At this stage you'll realise the spinach has shrunk quite a lot but worry not, it will all work out in the end!
   
   
   

   

   
   
   
5. Add the brown sugar to the carrot purée, the parsley to the parsnip purée and the nutmeg to the spinach. Season all to taste with salt and pepper. I don't think the carrots need the sugar as they are already very sweet and the end result was too sweet for my taste!
6. Beat 2 eggs, add to the spinach and turn into the prepared tin. The spinach mixture was quite wet but it turned out alright in the end so do not worry.
   
   
7. Add another 2 beaten eggs to the carrot purée and layer carefully on top of the spinach.
   
8. Beat the remaining eggs into the parsnip purée and layer on top of the terrine.
   
9. Place the tin in a baking dish and pour in enough hot water to come halfway up the sides of the tin. 
10. Bake for 1 hour at 200⁰C until a skewer inserted in the centre comes out clean.
    
11. Leave the terrine to cool for at least 30 min.
12. Run a sharp knife around the edges, turn out onto a dish and reserve.
13. Make the tomato coulis:
1. Simmer the tomatoes and onion together for 5-10 min until slightly thickened. Season to taste.
   

   
   
   
2. Blend well and serve as an accompaniment to the terrine.
14. Garnish with basil sprigs and serve. I served it with fresh bread.