Carrot and Ginger Terrine

• 1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds
• 1/2 teaspoon turmeric
• 1/4 cup water
• 1 1/2 envelopes unflavored gelatin
• 1/4 cup plus 2 tablespoons chicken broth
• 1/4 cup fromage blanc
• 2 1/4 teaspoons grated, peeled fresh ginger
• Kosher salt to taste
• Freshly ground black pepper
• 1 scallion, sliced thin
• Spinach and coriander sauce (see recipe)

1. Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a high-power oven for 8 minutes.
4. Prick plastic to release steam.
5. Remove from oven and uncover.
6. Transfer to a food processor and process until smooth.
7. Place water in a glass 1-cup measure.
8. Sprinkle gelatin over water.
9. Let stand for 2 minutes.
10. Stir.
11. Cover with plastic wrap.
12. Cook for 30 seconds.
13. Prick plastic to release steam.
14. Remove from oven and uncover.
15. Pour into food processor with carrots.
16. Add broth, fromage blanc, ginger, salt and pepper.
17. Process until completely smooth.
18. Taste and adjust seasonings, if needed.
19. Transfer mixture to a bowl and stir in scallion.
20. Rinse a 2- to 3-cup mold with ice water.
21. Do not dry.
22. Scrape mixture into mold.
23. Cover with plastic wrap and refrigerate for at least 4 hours.
24. Unmold terrine and cut into slices.
25. Spoon spinach and coriander sauce onto four plates.
26. Place terrine slices over sauce and serve.

carrots, turmeric, water, unflavored gelatin, chicken broth, fromage blanc, ginger, kosher salt, freshly ground black pepper, scallion, coriander sauce

Taken from cooking.nytimes.com/recipes/3801 (may not work)