Ingredients
2kg/2lbs
4oz courgettes
2kg/2lbs
4oz head of celeriac
salt
and freshly ground black pepper
1kg/1lb
2oz onions, chopped
1
clove of garlic, crushed
454g/1lb
mixed wild mushrooms
1tsp
olive oil
dash
of vegetarian Worcestershire sauce
Method
1 Line
a large terrine with cling wrap.
2 Grate the courgettes
and celeriac, then sweat them in a large pan with a little salt and
freshly ground black pepper.
3 In a separate pan
sweat the onions, garlic and mushrooms in the olive oil. Season with
a dash of Worcestershire sauce.
4 Place a layer of
celeriac and courgette in the base of the prepared terrine, cover with
a layer of mushrooms and continue in alternating layers until all the
vegetables have been used.
5 Cover the terrine
with cling wrap and pierce several times to allow any excess liquid
to drain away.
6. Place a heavy weight
on the terrine and refrigerate for at least 2 hours.
7 Turn
out and slice. Serve with apple purée, and garnish with chopped
pepper and wild mushroom, dressed with a little olive oil.
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