Cabbage Mushroom and Carrot Potato Terrine
2
Points®
Total time: 1 hr 14 min • Prep: 10 min • Cook: 1 hr 4 min • Serves: 8 • Difficulty: Easy
Change the vegetables to suit your taste … use pepper, onions, even cauliflower … to make a completely different dish.
Ingredients
Olive oil cooking spray
1 spray(s), 1 second spray
Shallots
1 cup(s), minced
Button mushrooms
1 cup(s), shredded
Yukon gold potato
1¼ cup(s), washed and scrubbed
Uncooked cabbage (all varieties)
3 cup(s), chopped, shredded
Shredded carrots
1 cup(s)
Fat-free skim milk
½ cup(s)
Table salt
¼ tsp(s), or more to taste
Black pepper
¼ pinch(es), or more to taste, freshly ground
Unsalted butter
2 tbsp(s)
Instructions
1
Preheat oven to 375º. Prepare a 1-½ quart baking dish with cooking spray and set aside.
2
Melt 1 Tbsp butter in a sauté pan. Add shallots and cook, on low medium heat, for about 5 to 7 minutes until shallots turn translucent and start to caramelize. Add mushrooms and cook for another 5 to 7 minutes more until mushrooms release all their moisture. Set aside.
3
Bring a large pot of water to a boil. Add potatoes and cook for about 20 to 25 minutes until potatoes are tender. Remove potatoes and cool but retain potato water. Add cabbage and carrots to potato water and cook for 5 minutes. Drain cabbage and carrots and set aside.
4
Add potatoes back into the pot and mash them with 1 Tbsp of butter, skim milk, salt and pepper. Add the sautéed shallot and mushrooms, and the cabbage and carrots. Mix thoroughly. Turn potato mixture in the prepare baking dish and smooth the top. Bake in oven for about 27 to 32 minutes.
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