How To make Layered Vegetable Terrine
TERRINE:
2 c Shelled peas
2 c Chopped carrots
4 c Cauliflower florets
3 Eggs; separated
6 tb Low-fat cream cheese
3 ts Lemon juice
1 tb Chopped fresh chives
2 tb Freshly grated nutmeg
Salt Freshly ground white pepper SALAD:
3 lg Carrots; peeled
1 sm Handful of fresh chives
-- snipped 2 tb Hazelnut oil
1 ts Raspberry vinegar
Salt Freshly ground black pepper Preheat the oven to 375 F. Lightly oil and line the bottom of a 2-pound loaf pan with wax paper or parchment. Steam the peas, chopped carrots, and cauliflower separately for 10 to 15 minutes, or until each is cooked. Let cool. Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat with the carrots and then the cauliflower. Stir the chives into the pea puree, the almonds into the carrot puree, the nutmeg into the cauliflower puree. Whisk the egg whites until stiff, then carefully fold one-third into each puree until just combined. Season well and spoon the pea mousse into the prepared pan, carefully smoothing the surface. Top with the carrot mousse and then the cauliflower mousse, smoothing the surface of each. Cover with a piece of lightly oiled wax paper. 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. Transfer to the oven and bake for 40 minutes. Remove the wax paper and cook for 10 to 15 minutes more, until the top feels firm to the touch. Remove from the oven and let cool in the pan on a wire rack. Using a potato peeler, peel the whole carrots into thin strips and toss with the chives. Blend the oil, vinegar, and salt and pepper and mix with the carrot strips and chives. Turn the terrine out of the pan and cut into slices. Serve with the salad. Serves 8-10 * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias
How To make Layered Vegetable Terrine's Videos
Roasted Vegetable Terrine - The Savage Kitchen: Season 2
Terrine is a classic garde manger item is a unique and tasty way to present roasted vegetables.
You can download the full recipe at:
How To Make A Vegetable Terrine
FULL RECIPE BELOW
Follow along with our culinary school chef as he shows you how to make a vegetable terrine with goat cheese. It looks just as good as it tastes!
VEGETABLE TERRINE RECIPE:
Ingredients
2 zucchini
2 yellow squash
2 red peppers
2 yellow peppers
1 red beet
1 golden beet
1 leek
1 bok choy
8 oz. goat cheese
Salt and black pepper
Directions
1. Slice the zucchini and yellow squash lengthwise into ¼ -inch slices. Blanch slices in salt water for about 2 minutes; refresh in ice water to stop cooking process.
2. Boil beets until soft, insert a knife if it comes out easily this means the beets are done. Refresh in ice water, peel beets, and slice into 1/8-inch slices.
3. Cut peppers in half, remove the membranes and seeds. Blanch in salt water for about 5 minutes, refresh in ice water.
4. Blanch baby bok choy and leeks for about 3 minutes; refresh in ice water.
5. Soften the goat cheese in a mixing bowl, place goat cheese into a pastry bag.
6. Layered the terrine mold with plastic film.
7. Arrange the zucchini and squash slices crosswise over the bottom and up the sides, overlapping the slices to complete cover the terrine. The ends of the slices should overhang the sides of the terrine.
8. Topped the slices with the rest of the vegetables, place a small amount of goat cheese between each layered of vegetables.
9. Bring the overhanging slices of zucchini up over the terrine. Wrap the terrine loose with the plastic wrap.
10. Refrigerate for at least 8 hours or for up to 24 hours.11. Remove the terrine from the refrigerator. Unwrap, slice with a very sharp knife and serve 1 thick or 2 thin slices per person with desired sauce.
Need an app to help you convert your recipes in the kitchen?
For more information about online culinary and pastry school visit:
STAY CONNECTED WITH US:
Facebook:
Twitter:
Instagram:
Google +:
Vegetable Terrine
how to present the vegetable terrine, by Shamraiz Khan
Vegetable terrine
how to make a lovely vegetable terrine
Garden Vegetable Terrine | How to make a refreshing summer terrine using agar
The start of the garden year was difficult because it was very dry. But in the meantime the vegetable garden has flourished. There are now a lot of vegetables to harvest. In this video I try to use different summer vegetables in a terrine, including cucumbers, tomatoes, corn, carrots, peas and so on. You can use any vegetables you like. The more brightly colored they are, the better. Or you can use only green vegetables, then it will be a green terrine. Note that some vegetables that cannot be eaten raw, like bush beans, must be blanched first.
----------------------------------------------------------------------
Ingredients:
1 cucumber
a handful broad beans
2 tomatoes
1 very small corn
2 carrots
a handful of bush beans
a handful of pumpkin
two handful of peas
some chard stems, etc.
1 tbsp. agar
1 tsp. salt
350 ml water
50 ml mirin (rice wine)
2 tbsp. apple cider vinegar
Preparation:
1. Wash the vegetables.
2. Peel the cucumber and cut strips lengthwise with the peeler.
3. Use a terrine mold and place the cucumber strips in it so that they partially overlap. If the terrine mold is not made of silicone, line it with cling film to make it easier to remove the terrine.
4. Prepare the vegetables you want to use. Corn, carrots, beans, squash, etc. must be cooked and left to cool.
5. Place the vegetables in layers on top of each other in the terrine dish lined with cucumber strips. Pause after half of the quantity for the time being.
6. First prepare the jelly. To do this, mix agar and salt, put it in a pot and add the water. Bring everything to a boil.
7. Add the mirin and cook for 3 min.
8. Take the pot off the heat and add the apple cider vinegar.
9. Pour the hot liquid over the first half of the vegetables. Then put the other vegetables in the mold and pour the rest of the jelly over everything.
10. Put the mold in the refrigerator for at least half an hour. Agar gels very quickly. Invert the mold onto a cake plate or similar and cut slices with a sharp knife. Serve with sour cream and chili powder and parsley.
-----------------------------------------------------------------------
Music: Epidemic Sound
-----------------------------------------------------------------------
#terrine #vegetables #vegetablegarden #cottagelife
How to master a vegetable terrine: Level best!