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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Mediterranean Terrine with Leeks and Truffles

Source: dLife

An elegant leek and truffle terrine.

Rating:
Prep Time:	45 minutes
Cook Time:	6 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	200.9

Total Carbs	32.2 g

Dietary Fiber	4.0 g

Sugars	8.9 g

Total Fat	7.7 g

Saturated Fat	1.1 g

Unsaturated Fat	1.0 g

Potassium	410.0 mg

Protein	3.4 g

Sodium	44.6 mg

Dietary Exchanges 7.7 Fat, 5.4 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

15.0
15 each fresh leeks 1.0
1 pinch salt 1.0
1 pinch white pepper 2.0
2 tsp truffles 3.0
3 tbsp fresh lemon juice 1.0
1 pinch salt 1.0
1 pinch white pepper 3.0
3 tbsp extra virgin olive oil

Directions

Bring lightly salted water to a boil in a large stainless steel pot.
Separate the leeks into 5 groups of 6 each and tie each bundle with kitchen twine.
Carefully place the leeks into the water, return to a boil, and boil for 10-15 minutes.
Remove leeks from boiling water and plunge into a bowl of ice water for 1 minute to cool.
Take the leeks out of the ice water and squeeze out any excess water from them, and then untie the bundles.
Place aluminum foil in a terrine mold that measures 10x4x3 inches, allowing 1 inch of foil to hang over all sides.
Spread a layer of 4-5 leeks in the bottom of the pan, lining them up so the white parts are all at the same end. Gently sprinkle with salt (if using) and pepper.
Repeat step 7, except reverse the leeks so the white tips are at the other end.
Continue layering, alternating ends and seasoning with salt and pepper until the pan is filled.
Cover the top of the pan with a board the size of the interior of the mold, and then place a weight on top of the board. Place in the refrigerator for 6 hours.
Remove the weight and carefully invert the mold, keeping the board in place to drain off any remaining liquid. Remove the board, and slowly unmold the terrine onto a plate.
Peel the truffles with a small paring knife and set the peel to the side.
Slice the truffles into thin slices, then julienne into small strips.
Combine truffle peels, lemon juice, salt (if using) and white pepper in a blender and process on low-medium speed. Add the olive oil and pulse 1-2 times until blended.
Slice the unmolded terrine with a large sharp knife and place 1 slice on each plate.
Drizzle the truffle vinaigrette over the top of each slice of terrine, sprinkle with the julienned truffles and serve chilled.