Vegetable Terrine

Vegetable Terrine

The word “Terrine” in French describes an oblong earthenware dish with straight sides, used for cooking and serving food. A terrine in French cuisine is a paté made in a pottery container also called a terrine. Food made in a terrine can be meat, vegetables or desserts.

Here we have a flavoursome vegetable terrine, which is layers of puréed vegetables encased in silver beet leaves.



  • 7 or 8 large silver beet leaves with thick vein removed
  • 140 gr cauliflower florets
  • 140 gr carrots
  • 140 gr green peas
  • 1 large red capsicum
  • 300 ml thickened cream
  • 5 eggs
  • 60 gr grated Parmesan cheese
  • Salt and pepper to taste
Vegetable Terrine
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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