Ingredients
2 tbsp. organic sweet butter
2 tbsp. organic whole wheat flour
1 c. Organic chicken broth
4 organic carrots
1 large organic sweet potato or yam
2 thick slices organic gingerroot
1 c. organic light cream
1 c. organic chicken stock
1 tsp. ground cardamom
1 bay leaf
1/2 tsp. kosher salt
Freshly ground pepper
1 c. organic velouté (recipe above)
2 c. freshly poached organic chicken
1 c. cooked organic peas
1 tbsp. chopped organic coriander
1/2 tsp. organic aleppo pepper
4 1-cup terrine dishes
Preparation
Step 1Preheat oven to 350 degrees F.Step 2To make the velouté: Melt butter in a small sauce pan and add the flour. Cook over a very low flame for 3 to 4 minutes, stirring constantly. Remove from the flame and gradually add the chicken stock, stirring constantly. Place the pan back on the flame and cook, still stirring, until the sauce thickens, about 2 to 3 minutes.Step 3Boil carrots, sweet potatoes, and gingerroot with cream, chicken stock, cardamom, bay leaf, salt, and pepper for one hour, or until very tender. Cool the mixture, strain, and puree in a food processor until very smooth.Step 4Combine the velouté with poached chicken and check for seasoning, adding salt or pepper as needed. Place some of this mixture in the bottom of each terrine.Step 5Cover with a layer of peas, and spread the carrot puree over the top of each terrine to make a smooth top.Step 6Bake for 20 minutes, or until heated through. Garnish each terrine with a sprinkling of coriander and aleppo pepper.
