CARROT-CAULIFLOWER LAYERS
10 oz Frozen Belgian carrots
- cooked until tender,
- then blotted dry
- on paper towels
10 oz Frozen cauliflower,
- cooked until tender,
- then blotted dry
- on paper towels
1 tb Vegetable oil
1 c  Frozen chopped onions
2 tb Unsalted butter
2    Eggs
1/2 c  Grated Parmesan cheese
1/4 c  Dried bread crumbs
1 ts Salt; or to taste
1/2 ts Dried chervil leaves
- crumbled
1/4 ts White pepper
1 ts Lemon juice
Butter; to grease the pan

–MUSHROOM-SPINACH LAYER–
10 oz Frozen chopped spinach
– defrosted & squeezed dry
1 tb Vegetable oil
1 c Frozen chopped onions
8 oz Frozen sliced mushrooms
2 tb Unsalted butter
2 Eggs
1/2 c Dried bread crumbs
1 ts Salt; or to taste
1/8 ts Ground nutmeg
1 pn Ground red pepper
Freshly ground black pepper

MAKE THE CARROT-CAULIFLOWER LAYERS. Place the carrots and cauliflower in
the bowl of a food processor fitted with a steel chopping blade. Process
until smooth. In a large skillet, heat the oil over medium-high heat. Add
the onions and saute them until tender and golden. This will take about 5
minutes. Stir in the butter and let it melt. Scrape the onions and butter
into the processor. Add all the remaining ingredients for the
carrot-cauliflower layers and process until smooth. Scrape into a bowl,
cover, and refrigerate while preparing the other layer. Preheat your oven
to 350F. Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch
loaf pan. Line the bottom and ends with buttered wax paper, buttered side
up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and
pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen
mushrooms and cook them along with the onions over high heat until all the
liquid has evaporated, about 6 to 7 minutes. Stir in the butter. Scrape the
mixture into the processor. Add all the remaining ingredients and process
until smooth. Scrape about half of the carrot-cauliflower mixture into the
pan, packing it well into the corners, and flattening it with a spatula or
the palm of your hand to remove any air pockets. Add all of the
spinach-mushroom mixture, and again flatten it. Finally, add the remaining
carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place
pan in another pan and fill the latter with boiling water to a level of 2
inches up the side of the terrine. Bake in the preheated oven for 1 1/4
hours, or until a knife inserted into the middle comes out clean. Remove
terrine from the oven and cover it with a piece of cardboard or a second
loaf pan (the same size) right side up. Place about 1 pound of weight,
evenly distributed, on the terrine. Refrigerate until well chilled, at
least 2 hours. Once chilled, carefully remove from the pan by running a
thin-bladed knife between the terrine and the pan. Invert onto a flat dish,
peel off the paper and serve. Garnish with curly leafed lettuce, if
desired.