Three-colored terrine with tomato sauce

(Any appropriate vegetable in season can be used.)

Ingredients:
- 3 eggs
- 3 tbsp cream
- 1 cup cooked jerusalem artichokes
- 1 cup cooked green peas
- 1 cup cooked rutabaga
- 2 cups tomato sauce
- garlic, to taste
- parsley
- salt, pepper
- 1 tbsp grated parmesan

Preparation:
- separately blend each cup of vegetable with 1 egg and 1 tbsp of cream;
- butter a small cake pan that can be used in a bain marie; line the bottom and narrow sides with a long piece of wax paper (so that you can lift the finished terrine from the pan); butter the wax paper, sprinkle with freshly grated parmesan; fill one layer at a time and choosing the colors to be nicely arranged (I separated the white and yellow with the green peas); bake in a bain marie at 325 F (170 °C) for 1 hour 15 minutes until firm. Let cool, which firms the terrine and allows you to lift it from the pan.
- sautée the garlic, add the tomato sauce and heat through
- arrange slices of terrine on tomato sauce, salt, pepper, and place a sprig of parsley

Taste notes:
A wonderful winter dish. I used frozen green peas but harvested jerusalem artichokes and rutabaga that same day (February 2); also picked the parsley in the garden; the garlic was dried in the summer and is stored in a wooden box in the basement. This is also a different way to eat eggs--which our chicken were so kind to lay despite the short and cooler days.