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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

Cohen's Tri-Colored Terraine

Source: Enlitened Kosher Cooking by Nechama Cohen

Tri-colored Terraine.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	145.0

Total Carbs	10.0 g

Dietary Fiber	2.4 g

Sugars	2.4 g

Total Fat	9.4 g

Saturated Fat	1.7 g

Unsaturated Fat	0.5 g

Potassium	99.5 mg

Protein	4.9 g

Sodium	265.0 mg

Dietary Exchanges 9.4 Fat, 0.7 Vegetables, 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

10.0
10 oz frozen broccoli florets 10.0
10 oz frozen cauliflower pieces 4.0
4 oz canned solid pack pumpkin 1.0
1 cup sliced carrots 1.0
1 tbsp olive oil 5.0
5 tbsp whole wheat flour 2.0
2 tbsp margarine 5.0
5 each low sodium bouillon cube 1.5
1 1/2 cup cold water 0.5
0 1/2 cup light mayonnaise 0.125
0.125 cup dijon mustard 3.0
3 each eggs 3.0
3 each egg whites

Directions

Preheat oven to 375 degrees F. Line a deep, 9-inch round pan with baking paper. Steam vegetables separately and drain well.
Mash vegetables 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 F and bake for an additional 30-40 minutes.