Carrot and bacon terrine recipe

70 ratings Rate
  • Serves 4
  • 20 mins to prepare and 1 hr 10 mins to cook, 30 mins to cool
  • 416 calories / serving
  • Freezable
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029530 HERO

Heat the butter in a pan and sweat the onion until softened without colouring. Place in a food processor with the carrots, eggs, soft cheese and a little salt and pepper and blend until completely smooth.

Line a 500g loaf tin with nonstick baking paper and spoon half the carrot mixture into the tin. Add the spinach in a single layer. Top with the remaining carrot mixture.

Arrange the slices of streaky bacon on top and bake in the oven for about an hour. If the bacon gets too crisp, cover the tin with foil.

Remove from the oven, leave to cool a little in the tin then turn out onto a wire rack to cool completely.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

  • Ingredients

  • 15g butter
  • 1 small onion, peeled and finely chopped
  • 400g carrots, chopped and cooked until completely tender
  • 3 eggs
  • 175g soft cheese
  • 175g spinach, wilted and squeezed dry
  • 100g streaky bacon
  • salt
  • pepper
  • Energy 1720kj 416kcal 21%
  • Fat 36g 51%
  • Saturates 19g 93%
  • Sugars 7g 8%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 8.3g Protein 13.2g Fibre 4.9g


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