Idaho® Potato, Jarlsberg Lite and Roasted Vegetable Terrine | Idaho Potato Commission
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...
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Cooking tools:
- Pepper mill
- Oven
- Baking sheet
- Aluminum foil
- Cutting board
- Chef's knife
- Paring knife
- Peeler
- Loaf pan
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Skillet
- Can opener
- Serving platter
- Cooking spray
Ingredients
- 1 bunch fresh asparagus, about 12 ounces, washed and trimmed
- 3 large carrots, peeled and quartered lengthwise
- 1 whole head garlic, halved crosswise
- Cooking spray
- 3 cups Idaho potato flakes
- 3 cups canned vegetable, chicken or beef broth
- 8 ounces Jarlsberg Lite Cheese, or other Swiss cheese, shredded
- 1 tablespoon minced fresh rosemary OR 1 teaspoon dried rosemary
- Freshly ground black pepper, to taste
- 1 pound bulk turkey sausage, thoroughly cooked, cooled and crumbled
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