Tricolor Vegetable Terrine with Red Pepper Sauce Recipe. White Vegetable Puree - Levana Cooks

Ingredients

• 3 leeks, white and light green parts, sliced
• 2 large baking potatoes, peeled and cut in large chunks
• 1 large turnips, peeled and cut in large chunks
• 2 large parsnips, peeled and cut in large chunks
• 1 medium celery root, peeled and cut in large chunks
• 1/3 cup olive oil
• Pinch nutmeg
• 2 eggs
• 1/4 cup flour (passover: potato starch)
• Salt and pepper to taste
• 1 10-ounce box frozen spinach, thawed and squeezed thoroughly dry
• 1/4 cup basil leaves, packed
• 1 cup sun-dried tomatoes, soaked in warm water and squeezed thoroughly dry (Passover: 1/3 cup tomato paste)
• 2 red peppers
• 1/2 cup basil leaves, packed
• 2 large cloves garlic
• 1/4 cup olive oil
• 2 tablespoons paprika
• Bottled hot sauce or cayenne to taste