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Pan Fried Celery Root, Potato, and Goat Cheese Terrine Recipe

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Pan Fried Celery Root, Potato, and Goat Cheese Terrine
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Ingredients
8
Count
Nutrition
185
Calories
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Ingredients:

  • 1 1 1/4- lb eggplant , cut crosswise into 1/4-inch-thick slices
  • 1 1 1/4- lb celery root, peeled , cut crosswise into 1/8-inch-thick slices
  • 1 14- oz russet potato, peeled , cut crosswise into 1/8-inch-thick slices
  • 2 3.5- oz logs fresh goat cheese (such as montrachet) , cut into 1/4-inch-thick slices
  • 1 7-oz ball drained fresh water-packed mozzarella, cut into 1/4-inch-thick slices (regular mozzarella can be substituted.)

Directions:

  1. Preheat oven to 400°F. Arrange eggplant, celery root and potato separately in single layer on 3 nonstick baking sheets. Brush both sides of vegetables with oil. Sprinkle with salt and pepper. Working in batches, bake until vegetables are tender, and celery root and potato are pale golden, about 6 minutes for eggplant, 10 minutes for celery root, and 14 minutes for potato. Transfer vegetables to separate small bowls. Cool completely.
  2. Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Quarter peppers lengthwise.
  3. Place 12x12-inch foil sheet on work surface. Arrange half of potato slices over foil, forming 9x9-inch square. Arrange half of celery root slices over potato slices. Arrange half of eggplant slices over celery root slices. Arrange basil leaves over eggplant. Repeat layering with goat cheese, mozzarella. and red peppers. Press firmly to compress layers. Repeat layering with remaining eggplant, celery root, then potato slices.
  4. Using foil as aid, carefully roll up terrine as for jelly roll. Wrap terrine in additional foil. (Can be prepared 1 day ahead. Refrigerate.)
  5. Freeze terrine until firm on edges but not frozen through, about 2 hours. Slice terrine into eight 1-inch-thick slices (do not remove foil). Transfer slices to baking sheet and freeze 10 minutes.
  6. Lightly coat cut sides of terrine slices with flour. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add slices and cook until vegetables are heated through and cheese begins to melt, about 2 minutes per side. Remove foil from slices. Arrange slices on plates and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 185.45 Kcal (776 kJ)
Calories from fat 55.88 Kcal
% Daily Value*
Total Fat 6.21g 10%
Sodium 443.09mg 18%
Potassium 469.91mg 10%
Total Carbs 21.92g 7%
Sugars 8.19g 33%
Dietary Fiber 5g 20%
Protein 7.93g 16%
Vitamin C 35.1mg 59%
Vitamin A 0.7mg 25%
Iron 13.1mg 73%
Calcium 18.1mg 2%
Amount Per 100 g
Calories 73.04 Kcal (306 kJ)
Calories from fat 22.01 Kcal
% Daily Value*
Total Fat 2.45g 10%
Sodium 174.52mg 18%
Potassium 185.09mg 10%
Total Carbs 8.63g 7%
Sugars 3.23g 33%
Dietary Fiber 1.97g 20%
Protein 3.12g 16%
Vitamin C 13.8mg 59%
Vitamin A 0.3mg 25%
Iron 5.2mg 73%
Calcium 7.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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