Layered Vegetable Terrine Recipe

Name: Layered Vegetable Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups green peas shelled; 2 cups carrots chopped; 4 cups cauliflower florets; 3 large eggs separated; 6 tablespoons cream cheese (nonfat); 3 teaspoons lemon juice; 1 tablespoon chives freshly chopped; 4 tablespoons almonds ground; 1 teaspoon nutmeg freshly grated; 1 x salt; 1 x white pepper freshly ground; 3 each carrots large, peeled; 1 each chives small handful, freshly snipped; 2 tablespoons hazelnut oil; 1 teaspoon raspberry vinegar; 1 x salt; 1 x black pepper freshly ground

Servings: persons

2 cups green peas shelled
2 cups carrots chopped
4 cups cauliflower florets
3 large eggs separated
6 tablespoons cream cheese (nonfat)
3 teaspoons lemon juice
1 tablespoon chives freshly chopped
4 tablespoons almonds ground
1 teaspoon nutmeg freshly grated
1 x salt
1 x white pepper freshly ground
3 each carrots large, peeled
1 each chives small handful, freshly snipped
2 tablespoons hazelnut oil
1 teaspoon raspberry vinegar
1 x salt
1 x black pepper freshly ground

1
Preheat the oven to 375F (190C).
2
Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment.
3
Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked.
4
Let cool.
5
Puree the peas with 1 egg yolk, 2 tablespoons cream cheese and 1 teaspoon lemon juice.
6
Repeat with the carrots and then the cauliflower.
7
Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree.
8
Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined.
9
Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface.
10
Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each.
11
Cover with a piece of lightly oiled wax paper.
12
Place the loaf pan in a roasting pan and pour in boiling water to come two thirds of the way up the sides of the pan.
13
Transfer to the oven and bake for 40 minutes.
14
Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch.
15
Remove from the oven and let cool in the pan on a wire rack.
16
Using a potato peeler, peel the whole carrots into thin strips and toss with the chives.
17
Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives.
18
Turn the terrine out of the pan and cut into slices.
19
Serve with the salad.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups green peas shelled, 2 cups carrots chopped, 4 cups cauliflower florets, 3 large eggs separated, and more.

Yes, Layered Vegetable Terrine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Layered Vegetable Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions