Carrot And Watercress Terrine

Recipe Ingredients

1/2 lb	227g / 8oz	Carrots - peeled and sliced
1		Garlic - peeled
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Lime peel - finely shredded
2 cups	80g / 2.8oz	Watercress - leaves, firmly
		Packed
1 teaspoon	5ml	Fresh tarragon - snipped (or 1/4
1 teaspoon	5ml	Dried - crushed)
2 teaspoons	10ml	Tarragon vinegar
8 oz	227g	Cream cheese - softened
1/2 cup	118ml	Sour cream
2 cups	396g / 13oz	Eggs (large)
		Edible flowers - optional

Recipe Instructions

Combine carrots, garlic, water and salt in a medium sauce pan. Bring to boiling; reduce heat. Cover; cook 10 minutes or until carrots are tender.

Drain, reserving liquid. Place carrots and 2 tablespoons reserved liquid in a blender container; blend or process until smooth.

Transfer mixture to a bowl. Stir in lime peel; set aside. Combine watercress, tarragon and remaining reserved liquid in a medium sauce pan. Bring to boiling; reduce heat. Cover and cook 1-2 minutes or until watercress is tender.

Drain reserved liquid. Place watercress mixture and 2 tablespoons reserved liquid in a blender container or food processor bowl. Blend or process until combined. Transfer to a bowl. Stir in tarragon vinegar; set aside.

Line an 8x4x2" loaf pan with foil. Grease sides; set aside. Combine cream cheese and sour cream in a small bowl. Beat with an electric mixer until smooth. Add eggs; beat until combined. Divide mixture in half,.

Stir half of cream cheese mixture into carrot mixture; pour into prepared pan. Stir other half of cream cheese mixture into watercress mixture; carefully pour over carrot mixture in pan. Cover pan with foil. Place pan in a baking dish.

Fill the baking dish with hot water to a depth of 1 inch. Place baking dish in a 350F over. Bake for 50-60 minutes or until center is set. Cool completely on a wire rack. Cover and chill for 4-24 hours. To serve invert onto a serving platter.

Remove foil. Garnish with edible flowers, if desired.

Source:
Holiday Appetizers 1996, Better Homes and Gardens, page 90.

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