Broccoli Terrine

• broccoli, cut into 1 inch pieces and cooked until very tender↗1 lb
• fat free sour cream↗1⁄2 cup
• parmesan cheese↗1⁄4 cup
• lemon juice↗2 teaspoons
• dried tarragon1⁄2 teaspoon
• dried basil↗1⁄2 teaspoon
• dried thyme↗1⁄4 teaspoon
• salt and pepper
• eggs↗3
• egg whites↗2
• sauce option 1
• roasted red peppers, drained↗12 ounces
• fat free sour cream↗4 tablespoons
• salt↗
• sauce option 2
• teaspoon lemon zest, finely grated↗1⁄2
• tablespoons fresh lemon juice↗1 1⁄2
• teaspoon garlic, minced↗1
• cup mayonnaise↗1⁄2
• teaspoon salt, to taste↗1⁄4
• teaspoon fresh ground black pepper, to taste↗1⁄8

Step-by-step instructions

1. 1

   Pre heat oven to 350°F.

2. 2

   Process broccoli in food processor until mixture is almos smooth. Mix in sour cream, creese, lemon juice, and herbs. Season to taste with salt and pepper. Mix in eggs and egg whites.

3. 3

   Pour mixture into greased loaf pan. (mine is 8 1/2" x 4 1/2"). Place loaf pan in large roasting pan on middle oven rack, add 2 inches hot water to roasting pan. Bake, covered until set, about 1 hour.

4. 4

   Remove loaf pan from roasting pan and uncover. Let stand 10 minutes.

5. 5

   Loosen sides of loaf with sharp knife and invert onto serving plate, smooth edges with knife, if necessary. Cool. Refrigerate until chilled 3 to 4 hours.

6. 6

   Cut into slices and serve with either Roasted Pepper Sauce or Lemon Garlic Mayonnaise.

7. 7

   **Roasted Pepper Sauce**.

8. 8

   Process peppers in food processor. Stir in sour cream. Season to taste and chill.

9. 9

   **Leomon Garlic Mayonnaise**.

10. 10

    Stir together lemon zest, lemon juice, garlic, mayonnaise. Season to taste and chill.