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Vegetarian Terrine with Artichoke, Broccoli and Carrots

Feature Story Radisson Seven Seas Voyager
Compass Rose Restaurant
Crunchy mixed greens and crème fraiche herb sauce
Serves 10-12

Ingredients:
For the Terrine:
5 small artichoke hearts
1 ½ pounds head broccoli, cut into florets, thick stems discarded
3 eggs
1 tablespoon flour
½ cup cream
Salt and pepper
5 springs tarragon, leaves only, chopped
1 tablespoon olive oil
Chive sticks

Herb sour cream:
½ cup crème fraiche
½ cup sour cream
1 tablespoon lemon juice
2 tablespoons mixed herbs (chervil, chives, parsley, dill)
Salt and freshly ground pepper

Garnish:
2 cups mesclun lettuce with fresh herbs
12 pieces dried tomatoes
Black sesame seeds
Sliced baby zucchini

Preparation:
Preheat oven to 300 degrees.

Boil the carrots in salted water until tender, drain. Thinly slice the carrots lengthwise.

Boil the broccoli florets in salt water ofr unitl tender. Remove from heat and transfer to a blender or food processor. Puree the broccoli unitl very smooth. Add the eggs, flour, cream, salt and ppper to taste, and process until well belended. Pour the mixture into a bowl and set aside.

Raise the oven temperature to 325 degrees.

Brush a 10 x 3 ½ x 3 inch terrine with olive oil. Line the terrine with parchment paper, overlapping the edges by 2 inches. Brush the inside of the parchment paper with oil. Line the terrine with sliced carrots and chive sticks and spoon the broccoli mixture up to half of the terrine and then place the artichoke hearts along the length of the terrine and voer with the remaining broccoli mixture. Use the overlapping parchment paper to seal the terrine and place it in a deep ovenproof pan filled with 1 ½ inches of boiling water.

Bake for 80 to 90 minutes, removing the paper after 30 minutes of cooking. The terrine is done when the mixture is set. Remove from heat, set on a rack to cool, and refrigerate for 1 day before serving.

For the presentation – place a slice of terrine on the service plats and serve with crème fraiche, mesclun with herbs, sun-dried tomatoes and black sesame seeds.