Vegetable Terrine Recipe

Name: Vegetable Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter to grease pan; 9 ounces green beans halved; 9 ounces carrots peeled and cut into matchsticks; 1 head cauliflower cut into small florets; 7 ounces frozen peas; 5 medium eggs; 3/4 cup heavy cream; 4 1/4 ounces goat cheese crumbled; 4 tablespoons fresh parsley chopped; 2 1/4 pounds tomatoes; 2 tablespoons olive oil; 1 clove garlic crushed; 1 onion finely diced; 2 tablespoons fresh thyme leaves chopped; 1 pinch sugar

Servings: persons

butter to grease pan
9 ounces green beans halved
9 ounces carrots peeled and cut into matchsticks
1 head cauliflower cut into small florets
7 ounces frozen peas
5 medium eggs
3/4 cup heavy cream
4 1/4 ounces goat cheese crumbled
4 tablespoons fresh parsley chopped
2 1/4 pounds tomatoes
2 tablespoons olive oil
1 clove garlic crushed
1 onion finely diced
2 tablespoons fresh thyme leaves chopped
1 pinch sugar

1
Preheat the oven to 325u00b0F. Grease an 8 cup loaf pan with butter. Cook the beans, carrots and cauliflower in a pan of salted boiling water for 3-4 mins. Drain and refresh under cold water. Meanwhile, cook the peas in a separate pan of boiling water for 2 mins, then drain and refresh.
2
Mix 2 eggs and the cream, stir in the goat cheese and season to taste. Mix the vegetables and parsley together, then transfer to the loaf pan. Pour in the egg mixture. Bake for 50-60 mins.
3
Meanwhile, make a cross in the bottom of each tomato. Blanch in boiling water for 30 seconds, then remove with a slotted spoon and transfer to an ice water bath. Peel off the skins and finely dice the tomato flesh.
4
For the sauce, heat the oil in a saucepan, add the garlic and onions and saute for 3-4 mins. Add the tomatoes, thyme and sugar and season to taste. Cover and simmer for 15-20 mins.
5
Remove the loaf pan from the oven and leave to cool for at least 20 mins. Blend the sauce using an immersion blender. Turn the terrine out of the pan, slice and serve with sauce on the side.

787

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 15 ingredients. The key ingredients include: butter to grease pan, 9 ounces green beans halved, 9 ounces carrots peeled and cut into matchsticks, 1 head cauliflower cut into small florets, and more.

Yes, 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!

Vegetable Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions