I started making these 20 years ago. They look good, can be made in advance and served at room temperature. You can use different vegetables to create different colors. I opt to use egg whites only, but you can use a combination of whole eggs with egg whites.
Ingredients: 12 servings
3 c cauliflower florets (try a head of purple cauliflower for another color)
1.5 lbs. of carrots, peeled and cut into chunks
1 T olive oil
1/4 c sliced scallions, leeks or shallots
3 c broccoli florets (you could also substitute with 5 c greens, i.e. spinach, kale, Swiss chard or a combination)
6 egg whites
S & P
1/2 c fresh bread crumbs
1 T Dijon mustard
1 t sugar
1/2 t ground ginger
1/4 c grated Parmesan cheese
Preheat the oven to 400.
Line a loaf pan (9" x 5") with heavy aluminum foil. Coat with nonstick cooking spray and set aside.
Bring a medium saucepan of water to boil. Add 1 t salt.
Cook the cauliflower first. Remove when tender and allow to drain in a colander. Set on paper towels to remove the rest of the moisture.
Now cook the broccoli florets. Remove when tender and allow to drain in the colander. Set on paper towels to remove the rest of the moisture.
Finally cook the carrots. Remove when tender and allow to drain in the colander. Set on paper towels to remove the rest of the moisture.
While vegetables are draining and cooling, heat 1 T oil in a saute pan and cook the scallions until they are soft. Remove from heat and let cool.
Use a food processor with a metal blade for the next steps.
Process the cauliflower with the Dijon mustard, 1/4 c bread crumbs, 1 egg and 2 egg whites. Once the mixture is fairly smooth, put it into the loaf pan and smooth the top with a spatula.
Wipe the bowl and blade.
Process the carrots with the sugar and ginger, 1 egg and 2 egg whites until fairly smooth. Put this on top of the cauliflower and smooth with a spatula.
Wipe the bowl and blade.
Process the broccoli, onions, 1/4 bread crumbs, Parmesan cheese, 1 egg and 2 egg whites until fairly smooth. Layer this on top of the carrots and smooth the top.
Spray a piece of foil with cooking spray and lay it lightly over the top.
Bake the mixture in the oven for about 1 hour, until puffed and golden brown. Check the center by inserting a knife blade. It should come out clean.
Cool the terrine in the pan on a wire rack. Refrigerate overnight.
Bring to room temperature (I take mine out 2 hours ahead). To serve, unmold onto a serving platter. Remove the aluminum foil and slice into serving pieces.