Vegetable Terrine

 INGREDIENTS:
4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. almond milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped

INSTRUCTIONS:
Preheat oven to 350. Line a 9×5 inch loaf pan with parchment paper and set aside.

Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices. In a large skillet, heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.

Meanwhile, in a small bowl, mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. 

In a large bowl, whisk together eggs and almond milk, and then whisk in flour mixture until fully incorporated and slightly thickened.

Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm with a nice grilled chicken breast or eat as a meal.

Chef Shawn Gagne
Small Potatoes Personal Chef Services
603.377.0688
smallpotatoespersonalchef@yahoo.com
smallpotatoespersonalchef.com