This vegetable terrine is a colorful and delicious dish that combines a variety of seasonal vegetables with eggs and cream. The recipe is perfect for showcasing the natural flavors of the vegetables, and the decorative layering adds a touch of elegance. It's a great option for a light meal or...
Ingredients
Vegetables
long carrots2
large leeks2
Swiss chard100g
small onion1
pumpkin100g
seasonal mushrooms75g
Egg mixture
eggs4
heavy cream250mL
olive oil50mL
salt
pepper
Nutrition (per serving)
Calories
148.6kcal (7.43%)
Protein
2.4g (4.8%)
Carbs
5.6g (2.04%)
Sugars
2.1g (4.16%)
Healthy Fat
6.6g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
How to make Vegetable Terrine
Preparation of vegetables
- Step 1
Preheat the oven to 200°C (392°F).
- Step 2
Peel and cut the leeks in half, then wash them thoroughly.
- Step 3
Peel the carrots and slice them into long, thin strips using a mandoline or vegetable peeler.
- Step 4
Bring a pot of water to a boil and blanch the vegetable strips for a couple of minutes to soften them. Remove and place them on paper towels to drain.
- Step 5
Peel and finely julienne the rest of the vegetables.
- Step 6
Heat a skillet with olive oil and sauté the julienned vegetables until softened. Season with salt and pepper, then let them cool slightly.
Assembly and baking
- Step 1
In a large bowl, beat the eggs with the heavy cream.
- Step 2
Add the sautéed vegetables to the egg mixture, season with salt and pepper, and mix well.
- Step 3
Grease a mold with olive oil and line it with the vegetable strips, alternating colors for a decorative effect.
- Step 4
Pour the egg and vegetable mixture into the mold.
- Step 5
Bake the terrine in a water bath for approximately 30 minutes or until set.
- Step 6
Remove from the oven, let cool slightly, unmold, and serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
148.6kcal (7.43%)
Protein
2.4g (4.8%)
Carbs
5.6g (2.04%)
Sugars
2.1g (4.16%)
Healthy Fat
6.6g
Unhealthy Fat
7.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Blanching the vegetable strips helps them become pliable for easier layering in the mold.
Use a mandoline for uniform vegetable slices to enhance the decorative effect.
Ensure the water bath is filled with enough water to reach halfway up the sides of the mold for even cooking.
Let the terrine cool slightly before unmolding to maintain its shape.
Serve with mayonnaise or a light dressing for added flavor.
FAQS
Can I use other vegetables?
Yes, you can substitute or add other seasonal vegetables like zucchini or bell peppers.
What is a water bath?
A water bath involves placing the mold in a larger pan filled with hot water to ensure even cooking and prevent the terrine from drying out.
Can I make this recipe ahead of time?
Yes, the terrine can be made a day in advance and stored in the refrigerator. Serve it chilled or at room temperature.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream.
How do I prevent the terrine from sticking to the mold?
Grease the mold thoroughly with olive oil and consider lining it with parchment paper for easier unmolding.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia