3clovesgarlic, super finely chopped (omit if you follow a low FODMAP diet)
2tbspgoat’s curd (optional)
2small pincheshimalayan / celtic sea salt
2tsprice malt syrup / honey / maple syrup
Cut your carrots long ways and as thin as you can into big long slices, the length of the carrot
Preheat the oven on 170C / 350F
Arrange some parchment inside your loaf tin, coming up the sides of the tin also. I use this parchment paper - It's more expensive BUT you can just wash and reuse to get the value out of it!
Lay down a couple of layers, alternative thick / thin / taller / shorter slices on top of each other.
Pop a pinch of chopped garlic, a pinch of salt, a few little thyme leaves (no stalk), a few little drops of sweetness and a drizzle of butter / other fat onto those 2-3 layers
Repeat until your ingredients run out.
Fold your parchment over the surface and place a heavy, thick glass jar or a few knives or pastry weights on top, to weigh down the carrots as they cook and squish them into their terrine shape.
Bake for 1 hour still quite firm, or 1.5 hours soft, on 170C / 340F
Voila! Remove carefully wearing oven gloves, Unfold the parchment from around the sides, and cut with a very sharp knife to serve.
THERMOMIX USERS: If your vessel is shallow enough, I dare say this would cook a whole lot faster in the varoma section of the TM. Try steaming 25 mins on Varoma temp with a good 500ml water in the main compartment. I’ve not done it yet this way, so whoever fancies confirming a time for TM users, feel free to let me know!