I’m always looking for a make ahead impressive side dish for entertaining.  This terrine is not only beautiful but also scrumptious.  The great thing about making this recipe, though, is that once you understand the technique, you’ll be able to substitute other vegetables for new flavors.  I’m going to try replacing the carrots with butternut squash next time I make it.  I made this recipe with a ceramic pate dish sprayed with Pam - just use what you have on hand.

This recipe was cut out from a magazine and was created by Wolfgang Puck.

 Savory Baked Carrot and Broccoli Rabe Terrine

6 Servings

6 Tbls. unsalted butter, plus more for coating
2 lbs. carrots, sliced crosswise 1/4 inch thick
1/2 cup water
Salt and freshly ground pepper
6 oz. broccoli rabe - thick stems discarded, the rest chopped
5 large eggs
4 ounces shiitake mushrooms, stemmed, caps thinly sliced
4 ounces sharp white cheddar cheese, shredded (1 1/2 cups)

Preheat the oven to 400 degrees.

In a large deep skillet, melt 4 Tbls. of the butter.  Add the carrots and water.  Cover and cook over moderately low heat, stirring occasionally, until the carrots are tender, about 30 minutes.  Uncover, raise the heat to high and boil off any excess water.  Season with salt and pepper.

Meanwhile, in a large skillet, melt 1 Tbls. of the butter.  Add the chopped broccoli rabe, cover and cook over moderately high heat until just tender, about 2 minutes.  Season with salt and pepper and transfer to a bowl.  Lightly beat 1 of the eggs and stir it into the broccoli rabe.

Melt the remaining 1 Tbls. of butter in a skillet.  Add the shiitakes, season with salt and pepper, stirring until tender, about 5 minutes.  Line an 8 1/2 by 4 1/2 inch metal loaf pan with foil.  Butter the foil.  In a large bowl, using a pastry cutter or 2 sharp knives, coarsely chop the carrots.  Lightly beat the remaining 4 eggs and add them to the carrots with the shiitake, cheddar, 1 1/2 tsps. of salt and 1/2 tsp. of pepper.  Spread half of the carrot mixture in the prepared loaf pan in an even layer.  Top with the broccoli rabe mixture.  Cover with the remaining carrot mixture, smoothing the surface.

Set the loaf pan in a large baking dish.  Add enough hot water to the dish to reach halfway up the side of the loaf pan.  Bake for about 1 hour and 15 minutes, or until the terrine is firm throughout.  Let cool for 10 to 15 minutes.

Unmold the carrot terrine onto a platter.  Cut into 1 inch thick slices and serve.

Make ahead:  the baked terrine can be refrigerated overnight in the pan.  Bring to room temperature, cover with foil and reheat in a hot water bath in a 350 degree over for about 30 minutes.