8 portions

Prepare a rectangular pan with baking paper and grease the paper with a little bit of coconut oil. Preheat the oven to 400º F.

Cook the vegetables in water and then place under cold water to preserve the color.

BROCCOLI PUREE:

500 gr cooked broccoli florets 

2 eggs

½ tsp sea salt

1 tsp lemon juice

pepper to taste

2 tbsp unsweetened plain Greek yogurt

1 tbsp chopped chives

1 tsp chopped cilantro

In a bowl place the broccoli, eggs, salt, pepper, lemon juice, yogurt, chives and cilantro. Grind with the immersion mixer to form the puree. Puree until smooth. Set aside.

CAULIFLOWER PUREE:

500 gr cooked cauliflower

2 eggs

½ tsp sea salt

1 tsp lemon juice

pepper to taste

2 tbsp unsweetened plain Greek yogurt

2 tsp lemon zest

In a bowl place the cauliflower, eggs, salt, pepper, lemon juice, yogurt and lemon zest. Grind with the immersion mixer to form the puree. Puree until smooth. Set aside.

CARROT PUREE:

500 gr cooked carrot 

2 eggs

½ tsp sea salt

1 tsp lemon juice

pepper to taste

2 tbsp unsweetened plain Greek yogurt

½ tsp nutmeg

½ tsp ginger powder

In a bowl place the carrots, eggs, salt, pepper, lemon juice, yogurt, nutmeg and ginger. Grind with the immersion mixer to form the puree. Puree until smooth. Set aside.

Now pour the broccoli mixture into the bottom of the pan and flatten with a rubber spatula. Then pour the cauliflower mixture and flatten the surface. Finally, pour the carrot mixture and smooth the surface very well.

Bake for about 30 minutes or until a toothpick comes out dry.

Take out of the oven and let cool 10 minutes before unmolding. Garnish with cherry tomato slices or thin strips of red bell pepper.

You can eat this terrine hot or cold.

Per serving

Cal: 134.5 P: 9.8 F: 4.9 Cb: 10.8