Vegetable Terrine
on Friday, 04 October 2019.
Posted in French Friday, Provence
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.
Ingredients
Ingredients
- 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
Method
Method
- Line a terrine mould with baking paper- (I used a loaf tin). Layer the silver beet leaves over the bottom and sides of tin, leaving some to overlap so they can be used to encase the terrine.
- Place silver beet into boiling water and blanch for 1 minute, remove and put straight into icy water to retain colour. Pat dry and place on tea towel to cool and dry.
- Preheat oven to 180 degrees.
- Boil one vegetable at a time. Cook cauliflower, carrots, and then the peas.
- Because the terrine has 5 layers, separate each vegetable after preparing it.
- Starting with cauliflower, put it into a blender with 60 ml of cream and 1 egg. Pulse it till you have a thick puree. Proceed with the remaining vegetables in the same way. Add salt and pepper to each vegetable as you go along.
- Roast or char the capsicum over a flame, remove the burnt outer layer and blend as the other vegetables were blended. Finally blend the Parmesan with the last egg and 60 ml of cream.
- Now you can begin to assemble. Spoon the carrot mixture over the base first, smoothing to the edges.
- Then spoon the cauliflower, and peas, smoothing to the edges. Now a layer of the Parmesan mixture, followed by the capsicum. Fold the overhanging beet leaves to totally cover the terrine. Cover with foil.
- Place in a water bath in the oven for an hour.
- Remove the terrine from the water bath, allow to cool overnight. When cool, refrigerate.
- When ready to serve, turn the terrine onto a serving tray and serve in slices with dry biscuits or crusty bread.
- Next time I make this, I think I would maybe cut down on the cream slightly, because some of the layers ran into each other a bit, not that it matters to the flavour, because it’s still a delicious terrine and a real crowd pleaser. A bit fiddly to make, but well worth the effort in the end.
