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Tri-Colored Terraine (Casserole)
Source: Enlitened Kosher Cooking by Nechama Cohen

Tri-colored Terraine.

Prep Time: 15 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 112.9
Total Carbs 6.5 g
Dietary Fiber 1.4 g
Sugars 1.3 g
Total Fat 8.4 g
Saturated Fat 1.5 g
Unsaturated Fat 0.2 g
Potassium 74.6 mg
Protein 2.6 g
Sodium 196.9 mg
Dietary Exchanges
2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Starch
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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1 floz  broccoli, chopped, frozen
1 each  Cauliflower, florets, frozen
1 cup  sliced carrots
1 tbsp  olive oil
5 tbsp  whole wheat flour
2 tbsp  margarine
5 tbsp  Meat Extender
1 1/2 cup  cold water
0 1/2 cup  light mayonnaise
0.125 cup  Mustard, deli
3 floz  Eggs, with bacon, freeze dried, pouch
  1. Preheat oven to 375 degrees F. Line a deep, 9-inch round pan with baking paper. Steam vegetables separately and drain well.
  2. Mash them either by hand, hand mixer or processor, each color in a separate bowl. Do not process too much--leave some pieces.
  3. In a saucepan on a low setting, heat the oil and margarine, add the flour and mix into a roux, constantly stirring with a wooden spoon. Mix soup powder with water and add to the roux mixture; stir and remove from the heat.
  4. In a bowl, mix together the mayonnaise, mustard and eggs, combining well. Return roux to low heat and add in the mayonnaise mixture. Continue stirring until thick with a wooden spoon. Do not allow roux to come to a boil. Divide roux into 3 and mix each third by hand with 1 of the 3 kinds of vegetables.
  5. Layer the 3 mixtures in the prepared pan and bake uncovered for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30-40 minutes.

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