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.

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
Vegetable Terrine
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

Share this recipe

Stay in touch

Signup to our newsletter

Visit our store

97 Gardiner Street
Moora, Western Australia 6510

Secure payments

 PayPalStripeMastercardVisa

GlobalSign-Trust-Seal