5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
3 PK PRODUCT OF MEXICO
Peel and boil potatoes in salted water. Drain and mash. Let cool.
Boil green beans for in salted water for 3 minutes and then add green peas. Boil for another minute.
Drain and rinse with cold water to cool and retain colour. Dry on a paper towel.
Fry onion and garlic with thyme and tarragon. Add carrots and red pepper and cook for 5 minutes.
Add milk and eggs to mashed potatoes. Season.
Add the fried vegetables to this mixture.
Cover the bottom and long sides of two small (2 cup) bread pans with parchment paper.
Split potato mixture into pans and bake bain-marie style in a 175 °C (350 °F) oven for 60 minutes.
Cool completely before unmolding.
Remove stems from spinach leaves and then fry in oil until wilted.
Using a food processor, mix the spinach leaves, mayonnaise, basil leaves, tarragon and water.
Place two slices of terrine per portion accompanied by 15 ml (1 tbsp.) of sauce. Garnish as desired.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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