Hello! Here's a step-by-step recipe for preparing a Vegetable Terrine, a dish based on the combination of various ingredients, which can include fish, meat, or vegetables. Its name comes from the traditional vessel in which it was prepared—a type of earthenware container that could withstand the intense heat of an...
Ingredients
head Akusai (Chinese cabbage)1
Watercup
Saltpinch
Butternut squash1/2
Buttertbsp
handful Fresh basil leaves1
Zucchini1
Provolone cheese100g- Basilpinch
Black pepperpinch
Nutrition (per serving)
Calories
87.8kcal (4.39%)
Protein
6.4g (12.78%)
Carbs
0.5g (0.2%)
Sugars
0.1g (0.3%)
Healthy Fat
2.0g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
How to make Vegetable Terrine
Prepare the akusai leaves
- Step 1
Separate the leaves by cutting them from the base.
- Step 2
Blanch the leaves briefly in boiling salted water.
- Step 3
Immediately stop the cooking process by transferring them to ice water. Reserve the leaves.
Prepare the butternut squash
- Step 1
Cut the squash into evenly sized pieces.
- Step 2
Cook the squash in a skillet with butter over low heat until tender. Reserve.
Prepare the zucchini
- Step 1
Slice the zucchini into thin strips.
- Step 2
Blanch the strips in boiling salted water.
- Step 3
Cool them in ice water and reserve.
Assemble the terrine
- Step 1
Line a rectangular mold with the akusai leaves.
- Step 2
Layer the ingredients in the following order: butternut squash, provolone cheese, zucchini, basil leaves, and black pepper.
- Step 3
Repeat the layering process as many times as necessary.
- Step 4
Close the terrine with the remaining akusai leaves.
Cook the terrine
- Step 1
Heat the terrine in the microwave or in a moderate oven using a water bath (bain-marie) until it becomes firm.
Nutrition (per serving)
Nutrition (per serving)
Calories
87.8kcal (4.39%)
Protein
6.4g (12.78%)
Carbs
0.5g (0.2%)
Sugars
0.1g (0.3%)
Healthy Fat
2.0g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the akusai leaves are blanched just enough to retain their vibrant color and pliability.
Use a sharp knife to slice the zucchini thinly for even cooking and layering.
For a firmer terrine, press the layers gently before cooking.
Serve the terrine cold for the best texture and flavor.
FAQS
Can I substitute akusai with another leafy green?
Yes, you can substitute akusai with Swiss chard or spinach leaves for a similar texture and flavor.
What sauce pairs well with vegetable terrine?
Mayonnaise sauce or Mornay sauce are excellent choices to complement the terrine.
Can I make this terrine ahead of time?
Yes, the terrine can be prepared a day in advance and stored in the refrigerator. Serve it cold for the best results.
How do I ensure the terrine holds its shape?
Press the layers gently during assembly and cook the terrine using a water bath to ensure it sets firmly.
Can I add other vegetables to the terrine?
Absolutely! You can experiment with other vegetables like carrots or bell peppers to add more color and flavor.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia