Broccoli & Chesnut Terrine Recipe

Serve for 6

450 gram broccoli florets
225 gram cooked chesnut, coarsely chopped
50 gram fesh wholemeal (whole-wheated) bread crumbs
4 tbsp low-fat plain yogurt
2 tbsp finely grated Parmesan cheese
pinch of freshly grated nutmeg
2 eggs, lightly beaten
salt and ground black pepper to taste

Preheat ovento 180 C.
Base line a 900 gram a non-stick loaf tin (pan) with baking parchment.

Blanch or steam the broccoli for 4 minutes, until just tender.
Drain well.
Reserve a quarter of the smallest florets and chop the rest finely.

Mix together the chesnuts, breadcrumbs, yogurt, Parmesan and nutmeg and season with salt and black pepper.
Fold in the chopped broccoli, reserved florets and the beaten eggs.

Spoon the broccoli mixture into the prepared tin. Place in a roasting pan and pour in boiling water to come about half way up the sides of the loaf tin. Bake for 25 minutes.

Remove the terrine from the oven and invert on to a warmed plate or tray.Cut into even slices and serve immediately.

Alternatively leave the terrine in the loaf tin to cool completely, then turn out and serve cold.