Spring Vegetable Terrine Recipe

Name: Spring Vegetable Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces baby spinach or arugula, washed, blanched and squeezed dry; 3/4 lb. leeks, white and light green parts only; 2 TB olive oil, plus more for serving; 4 medium -large globe artichokes; kosher salt; 2 lemons, 1 zested; 2 tablespoons sherry vinegar; 10 ounces goat or farmer's cheese; 1 tablespoon chopped fresh thyme; fresh ground black pepper; fleur de sel or coarse sea salt; 1/4 cup toasted walnuts, coarsely chopped

Servings: persons

16 ounces baby spinach or arugula, washed, blanched and squeezed dry
3/4 lb. leeks, white and light green parts only
2 TB olive oil, plus more for serving
4 medium -large globe artichokes
kosher salt
2 lemons, 1 zested
2 tablespoons sherry vinegar
10 ounces goat or farmer's cheese
1 tablespoon chopped fresh thyme
fresh ground black pepper
fleur de sel or coarse sea salt
1/4 cup toasted walnuts, coarsely chopped

1
["For the artichokes:
2
Steam the artichokes with the juice and both halves of one lemon a sprinkling of kosher salt till the stem end is just able to be pierced with a sharp knife, about 20 minutes. Drain and let cool. When cool enough to handle, remove leaves and set aside (for later snacking), scrape out choke and slice heart into thin (~1/4 inch) slices. Set aside.", "For the leek confit:
3
Clean the leeks well and slice in half and then into 1/2 inch half moons. Heat 2 tablespoons of olive oil on medium-high heat, and saute leeks with a pinch of salt, stirring occasionally till they are softened and beginning to brown. Once the leeks have started to brown, stir in just enough vinegar to deglaze the pan and scrape up the fond on the bottom of the pan. Reduce heat to very low, cover, and continue to cook, stirring occasionally, until the leeks are browned and caramelized. (You really can't overcook this--it gets better the longer it cooks.) Taste and add salt and pepper as needed.", "For the goat cheese filling:
4
Stir thyme, zest of one lemon, salt, pepper and 2 teaspoons (or more--my husband always thinks I use too much lemon, but I say you can never have too much) of fresh lemon juice into goat cheese. Mix well, and adjust seasoning to taste.", "Line a small terrine or souffle dish with plastic wrap. Layer the spinach or arugula at the bottom of the terrine. Cover the spinach with blobs of goat (or farmer) cheese mixture (use about half and try to spread it evenly), lay on the leek confit, then the rest of the goat cheese, and top with the thinly sliced artichoke hearts, overlapping slightly to cover. Press down gently so it molds together. Refrigerate till cold.", "Carefully unmold the terrine and turn upside down. Cut into slices or wedges with a very sharp knife. (It may not cut into perfect slices.) To serve, drizzle slices with olive oil and a sprinkling of fleur de sel or coarse sea salt. Scatter toasted walnuts on top."]

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 16 ounces baby spinach or arugula, washed, blanched and squeezed dry, 3/4 lb. leeks, white and light green parts only, 2 TB olive oil, plus more for serving, 4 medium -large globe artichokes, and more.

Yes, Spring 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.

Spring Vegetable Terrine

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