Zucchini, Carrot and Nut Terrine

This is one of those recipes that never fails to please. It tastes absolutely fantastic and it looks the business when it is presented at the dinner table. It is just as good when served cold accompanied by a salad or with cheese and pickles. Also it freezes well, and I normally have one tucked away for when visitors call unexpectedly.

Serves 4 – 6, taking about 30 minutes to prepare and 1 hour to cook


450gm/1lb/  cup zucchini coarsely grated

450gm/1lb/ cup carrots peeled and chopped

1 -2 table spoons of olive oil

1 large onion finely chopped

1 clove garlic minced

100gm/3 1/2oz/ cup ground almonds

1 teaspoon ground coriander

1 tablespoon soy sauce

1 tablespoon tomato puree

salt and pepper


  1. Put the carrots into a suacepan of salted boiling water and cook until soft.
  2. Drain and mash to a rough puree, and then stir in the coriander.
  3. In a large frying pan gently fry the onion inthe olive oil for about 5 minutes until it is soft.
  4. Add the grated zucchini stirring to ensure all the zucchini is cooked, for a further 5 minutes.

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Filed under ALL Recipes, All Year, Pulses, Beans and Nuts, Vegetables

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