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Vegetable-Terrine-Recipe

Vegetable Terrine

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This Vegetable Terrine boasts an irresistible flavor and vibrant colors. With simple preparation and fresh ingredients like swiss chard, cauliflower, and peas, it makes for a delightful light meal or a stunning appetizer at dinner gatherings. Perfect for home cooks looking to impress!

  • Total Time: 14 hours 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 large swiss chard leaves or 8 large beet greens
  • kosher salt
  • fresh ground pepper
  • 4 oz. cauliflower florets
  • 4 oz. green peas
  • 4 oz. carrots
  • 4 oz. red pepper seeded
  • 1 1/2 oz. grated parmesan cheese
  • 5 eggs
  • 1 1/4 cups heavy cream

Instructions

  1. Bring a large pot of salted water to a boil and blanch the swiss chard for one minute.
  2. Remove the leaves and rinse them under cold water to set the color, then pat dry on tea towels.
  3. Butter a terrine dish (9×5" or 10×6") and lay out the Swiss chard to cover the dish completely, allowing excess to overhang.
  4. Individually cook the cauliflower, peas, and carrots in salted boiling water until very tender, drain, and set aside.
  5. Roast the red pepper under a broiler until the skin blackens, then peel, seed, and cut into pieces.
  6. Blend each vegetable separately with one egg, 1/4 cup cream, and salt and pepper to taste until smooth, then transfer to small bowls.
  7. Rinse the blender and repeat for each vegetable, blending the cheese with an egg, 1/4 cup cream, and seasoning last.
  8. Spoon the carrot puree into the terrine first and smooth to the edges, followed by the cauliflower, smoothing it out cautiously.
  9. Repeat by adding the peas, followed by the cheese mixture, and finally the red pepper.
  10. Fold the overhanging leaves over and bake the terrine in a water bath at 350°F for one hour and fifteen minutes until set.
  11. Cool the terrine on a wire rack, then chill overnight in the refrigerator for better setting.
  12. Before serving, take the terrine out of the refrigerator 30 minutes ahead, then turn it out onto a cutting board and slice for serving.

Last Step:

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Notes

The terrine can be made a day in advance and stored in the refrigerator to enhance flavors.
For a vegetarian twist, replace parmesan with a non-dairy alternative.
Ensure that the vegetables are blended until smooth for the best texture.

  • Author: Alejandro
  • Prep Time: 40 minutes
  • Cook Time: 850 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 150mg

Find it online: https://www.cookingrecipestasty.com/vegetable-terrine/