Idaho® Potato, Jarlsberg Lite and Roasted Vegetable Terrine

Idaho® Potato, Jarlsberg Lite and Roasted Vegetable Terrine

Yield: 8 Servings

Ingredients:

Directions:

  1. Preheat oven to 500° F. Line a baking tray with aluminum foil. Place asparagus and carrots at opposite ends of tray in one layer. Fit garlic halves back together, spray with olive oil spray and wrap with a square of foil. Place garlic on baking tray with carrots and asparagus. Roast 8 - 12 minutes, or until asparagus is tender. Remove asparagus from the tray and set aside; return carrots and garlic to the oven for another 5 minutes or until carrots are just beginning to brown. Remove carrots and set aside; continue to roast garlic another 20 minutes or until soft. Cool garlic, then squeeze the pulp out of each clove and mash garlic in a small bowl with a fork. Turn oven down to 350° F.
  2. While vegetables are roasting, mix potato flakes, broth, 1/2 the cheese, rosemary, ground pepper and mashed garlic in a large mixing bowl; set aside. As it stands, mixture will become dry looking. In a medium mixing bowl, combine cooled sausage with remaining cheese and set aside.
  3. Line 9 1/2 by 4 1/2-inch loaf pan with aluminum foil. Spray foil well with cooking spray. Using clean hands, pat 1 cup potato mixture into loaf pan in an even layer. Arrange 1/2 the asparagus over potato in a single layer. Top asparagus with 2 cups potato mixture, then 1/2 the carrots in a single layer, top with 1/2 sausage mixture. Add remaining carrots on top of sausage, top with half remaining potato mixture, remaining asparagus in a single layer, the last of potato and sausage mixtures. Spray the top lightly with cooking spray and cover pan with foil. Bake at 350° F 30 - 40 minutes.
  4. To serve, invert terrine onto a serving platter; cool to room temperature. Slice terrine carefully with a very sharp knife.