Vegetable Terrine (Terrine De Legumes) Recipe



Vegetable Terrine (Terrine De Legumes) Recipes

Ingredients :

40g (1.5 oz) butter

1 onion, skinned and chopped

900g (2 lb) spinach, stalks removed, washed

salt and freshly milled black pepper

75g (3 oz) fresh white or brown breadcrumbs

3 eggs, beaten

150ml (1/4 pint) single cream or creme fraiche

375ml (1/4 tsp) grated nutmeg

100g (4 oz) cauliflower florets, broken into small pieces

1 red pepper, seeded and cut into strips

100g (4 oz) carrots, peeled and cut into 0.5 x 7.5 cm (1/4 x 3 inch) strips

cayenne pepper

good pinch of caraway seeds

Method :

Melt the butter in a large saucepan. Add the onion and cook gently for 5 minutes. Drain the spinach, add to the pan and season with salt. Cover and cook gently for about 8 minutes, stirring once or twice, until the spinach is just tender. Drain the spinach well, pressing out all the water, then puree it in a a blender or food processor. Mix the spinach puree with the breadcrumbs, eggs and cream. Add the nutmeg and seasoning.

Half fill a large saucepan with water, add 5 ml (1 tsp) salt and bring to the boil. Blanch the cauliflower, pepper and carrots in the boiling water by placing them in a sieve and plunging them into the saucepan for 1 minute. Remove from the pan, drain and add the next batch. Season the mushrooms with cayenne pepper.

Sprinkle the caraway seeds over the blanched carrots and toss them lightly.

Line a 1.5 liter (2.5 pint) terrine with non-stick baking parchment. Spread one fifth of the spinach mixture in the base of the terrine dish, then lay the strips of pepper on top. Cover with a quarter of the remaining spinach. Next, add a layer of mushrooms and top with a third of the remaining spinach.

Arrange the carrots on top and cover with half of the remaining spinach. Lastly arrange the cauliflower in an even layer and top with the last of the spinach. Cover the mixture with a piece of non-stick baking parchment and pit the lid on the terrine.

Pour hot water into a large rectangular oven dish to a depth of 2.5cm (1 inch). Stand the terrine in the dish and cook at 180C (350F) mark 4 for 1 hour. Remove from the oven. Allow the terrine to cool, then chill it overnight. Remove from the refrigerator and turn out the vegetable terrine 15 minutes before serving.

Serves 8

This terrine is best served with Tomato Sauce (Sauce De Tomates), or a slightly piquant mayonnaise. Do make sure you season the spinach base really well as, during cooking, some of the other vegetables tend to absorb its seasoning.


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