Vegetable Terrine

Ingredients

some prepare vegetable layers
1 3/4 oz dry shitake mushrooms
7 cabbage leaves
12 oz spinach
12 oz asparagas
16 oz bell peppers
12 oz carrots
14 1/2 oz artichoke hearts
3/4 c buttermilk
1 tb parsley
1 ts thyme
1 ts tarragon
1 tb tomato paste
3 layers of paper towels
3 loaf
2 of stem from cabbage leaves to make leaves more flexible
1/2 cup batter over cabbage in bottom of
2 slices layers of pepper placed crosswise in
1/2 spinach leaves over carro a layer
2 baking

Instructions

Arrange slices of terrine over sauce.