Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Baked carrot terrine | wefacecook.com Baked carrot terrine | wefacecook.com


Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
Cooking time: 2 hours
Totaltime: 2 hours 30 minutes


  • 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 2% evaporated milk


  • Grease 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.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note