Vibrant Cold Vegetable Terrine Recipe

Name: Vibrant Cold Vegetable Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces carrots belgian, cooked until tender, then blotted dry, on paper towels; 10 ounces cauliflower florets , cooked until tender, then blotted dry, on paper towels; 1 tablespoon vegetable oil; 1 cup onions chopped, frozen; 2 tablespoons butter; 2 large eggs; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/4 cup bread crumbs dried; 1 teaspoon salt or to taste; 1/2 teaspoon chervil leaves, dreid, crumbled; 1/4 teaspoon white pepper; 1 teaspoon lemon juice; 1 x butter to grease the pan; 10 ounces spinach , defrosted & squeezed dry; 1 tablespoon vegetable oil; 1 cup onions; 8 ounces mushrooms; 2 tablespoons butter; 2 large eggs; 1/2 cup bread crumbs dried; 1 teaspoon salt or to taste; ⅛ teaspoon nutmeg ground; 1 pinch red pepper flakes; 1 x black pepper

Servings: persons

10 ounces carrots belgian, cooked until tender, then blotted dry, on paper towels
10 ounces cauliflower florets , cooked until tender, then blotted dry, on paper towels
1 tablespoon vegetable oil
1 cup onions chopped, frozen
2 tablespoons butter
2 large eggs
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1/4 cup bread crumbs dried
1 teaspoon salt or to taste
1/2 teaspoon chervil leaves, dreid, crumbled
1/4 teaspoon white pepper
1 teaspoon lemon juice
1 x butter to grease the pan
10 ounces spinach , defrosted & squeezed dry
1 tablespoon vegetable oil
1 cup onions
8 ounces mushrooms
2 tablespoons butter
2 large eggs
1/2 cup bread crumbs dried
1 teaspoon salt or to taste
⅛ teaspoon nutmeg ground
1 pinch red pepper flakes
1 x black pepper

1
MAKE THE CARROT-CAULIFLOWER LAYERS.
2
Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade.
3
Process until smooth.
4
In a large skillet, heat the oil over medium-high heat.
5
Add the onions and saute them until tender and golden.
6
This will take about 5 minutes.
7
Stir in the butter and let it melt.
8
Scrape the onions and butter into the processor.
9
Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth.
10
Scrape into a bowl, cover, and refrigerate while preparing the other layer.
11
Preheat your oven to 350F (180C).
12
Bring a large pot of water to a boil.
13
Butter a 9-by-5-by-3-inch loaf pan.
14
Line the bottom and ends with buttered wax paper, buttered side up.
15
MAKE THE SPINACH-MUSHROOM LAYER.
16
Place the spinach in the processor and pulse a few times.
17
Cook the onions in hot oil for 1 minute.
18
Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes.
19
Stir in the butter.
20
Scrape the mixture into the processor.
21
Add all the remaining ingredients and process until smooth.
22
Scrape about half of the carrot-cauliflower mixture into the pan, packing it well into the corners, and flattening it with a spatula or the palm of your hand to remove any air pockets.
23
Add all of the spinach-mushroom mixture, and again flatten it.
24
Finally, add the remaining carrot mixture.
25
Smooth it down on top.
26
Cover with buttered wax paper.
27
Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine.
28
Bake in the preheated oven for 1 1/4 hours, or until a knife inserted into the middle comes out clean.
29
Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up.
30
Place about 1 pound of weight, evenly distributed, on the terrine.
31
Refrigerate until well chilled, at least 2 hours.
32
Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan.
33
Invert onto a flat dish, peel off the paper and serve.
34
Garnish with curly leafed lettuce, if desired.

682

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 24 ingredients. The key ingredients include: 10 ounces carrots belgian, cooked until tender, then blotted dry, on paper towels, 10 ounces cauliflower florets , cooked until tender, then blotted dry, on paper towels, 1 tablespoon vegetable oil, 1 cup onions chopped, frozen, and more.

Yes, Vibrant Cold 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.

Vibrant Cold Vegetable Terrine

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