Pan Fried Celery Root, Potato, and Goat Cheese Terrine
- 1 1 1/4-pound eggplant, cut crosswise into 1/4-inch-thick slices
- 1 1 1/4-pound celery root, peeled, cut crosswise into 1/8-inch-thick slices
- 1 14-ounce russet potato, peeled, cut crosswise into 1/8-inch-thick slices
- Olive oil (for brushing vegetables)
- 2 large red bell peppers
- 2 3.5-ounce logs fresh goat cheese (such as Montrachet), cut into 1/4-inch-thick slices
- 12 large fresh basil leaves
- 1 7-ounce ball drained fresh water-packed mozzarella, cut into 1/4-inch-thick slices (Regular mozzarella can be substituted.)
- Preheat oven to 400F.
- 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.
- 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.
- 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.
- Using foil as aid, carefully roll up terrine as for jelly roll.
- Wrap terrine in additional foil.
- (Can be prepared 1 day ahead.
- Refrigerate.)
- 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.
- 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.
eggplant, celery root, potato, olive oil, red bell peppers, goat cheese, basil, water
Taken from www.epicurious.com/recipes/food/views/pan-fried-celery-root-potato-and-goat-cheese-terrine-5355 (may not work)