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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)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Tri-Colored Terraine

Source: Enlitened Kosher Cooking by Nechama Cohen

A low carbohydrate and low fat casserole chock full of vegetables.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	159.0

Total Carbs	12.0 g

Dietary Fiber	4.3 g

Sugars	4.0 g

Total Fat	9.9 g

Saturated Fat	1.9 g

Unsaturated Fat	1.3 g

Potassium	245.0 mg

Protein	7.2 g

Sodium	765.1 mg

Dietary Exchanges 9.9 Fat, 1.2 Vegetables, 0.1 Meat, 0.2 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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Servings

Ingredients

Directions

Preheat oven to 375 degrees F. Line a deep, 9 inch round pan with baking paper. Steam vegetables separately and drain well.
Mash them either by hand, hand mixer or processor, each color in a separate bowl. Do not process too much--leave some pieces.
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.
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.
Layer the 3 mixtures in the prepared pan and bake uncovered for 15 minutes. Lower the heat to 350 degrees and bake for an additional 30 to 40 minutes.