Vegetable Terrine With Herb Sauce Recipe

Name: Vegetable Terrine With Herb Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large swiss chard leaves; 1 1/2 lbs carrots, cut into chunks; 12 asparagus spears (find long ones); 2 small zucchini; 16 green beans, trimmed; 1 cup creme fraiche; salt and pepper, to taste; 6 teaspoons gelatin powder; 16 cherry tomatoes, halved; Herb Sauce; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon fresh chervil, finely chopped; 1 tablespoon fresh basil, finely chopped; 1 small lemon, zest of; 1 1/4 cups creme fraiche

Servings: persons

8 large swiss chard leaves
1 1/2 lbs carrots, cut into chunks
12 asparagus spears (find long ones)
2 small zucchini
16 green beans, trimmed
1 cup creme fraiche
salt and pepper, to taste
6 teaspoons gelatin powder
16 cherry tomatoes, halved
Herb Sauce
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chervil, finely chopped
1 tablespoon fresh basil, finely chopped
1 small lemon, zest of
1 1/4 cups creme fraiche

1
Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
2
Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
3
Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
4
Trim the asparagus at the thicker end so they fit the length of the pan.
5
Slice each zucchini in half lengthwise, and then each half into four lengthwise.
6
Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
7
Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
8
Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
9
Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
10
Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
11
To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
12
Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.

721

kcal

Calories

Fat

140

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 8 large swiss chard leaves, 1 1/2 lbs carrots, cut into chunks, 12 asparagus spears (find long ones), 2 small zucchini, and more.

Yes, Vegetable Terrine With Herb Sauce falls under the Vegetarian 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 With Herb Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions