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Serves 6
1
pound carrots
1 tablespoon butter
2 cloves garlic, minced
1 onion,
chopped
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
2/3 cup evaporated milk
Grease one 8x4-inch loaf pan. Line bottom
with parchment or waxed paper; grease paper.
Cook carrots until softened,
drain. Let cool. In nonstick skillet, melt butter over medium heat; cook garlic
and onion, stirring until very soft. Let cool completely.
In food processor
or blender, purée onion mixture, carrots, lemon rind, lemon juice,
nutmeg, salt and pepper until smooth; transfer to large bowl. Whisk together
eggs and evaporated milk. Add to carrot mixture, blending well.
Pour into
prepared pan, smoothing top. Cut rectangle of parchment to fit directly on top
of mixture.
Place loaf pan in large pan. Pour in boiling water to come
halfway up side of loaf pan.
Bake in 350 degree oven for about 1 1/4 hours
or until center of terrine is firm to the touch and knife inserted in center
comes out clean. Remove loaf pan from water; peel off top paper. Run knife
around sides of pan.
Let stand 10 minutes.
