How To make Vegetable Terrine
VEGETABLE LAYERS:
1 3/4 oz Dry shitake mushrooms
7 lg Cabbage leaves (preferably
-savoy) 12 oz Fresh spinach, stemmed
12 oz Fresh asparagas, trimmed
-and peeled 16 oz Red bell peppers, cut in
-lengthwise strips 12 oz Carrots, cut lengthwise in
-julienne strips 14 1/2 oz Artichoke hearts, drained
-and quartered lengthwise BATTER:
1/2 c Buttermilk
1 tb Chopped fresh parsley
1 ts Dried thyme
1 ts Dried tarragon
2 Shallots, chopped
-salt and pepper to taste TOMATO SAUCE:
1 lg Tomato, peeled and seeded
-and chopped (1 cup) 1/4 c Buttermilk
1 tb Tomato paste
pn Cayenne pepper 1 Garlic clove, chopped
Salt and pepper to taste TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms and hot water to cover.
Let stand 30 minutes. Drain. 2) While mushrooms are rehydrating, bring large pot of water to
boiling. Blanch vegetables in separate batches in boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1 minute, asparagus and red pepper strips 3 minutes, and carrots 4 minutes. Plunge vegetables into ice water after blanching. Drain. 3) Pat all blanched vegetables, mushrooms, and artichokes dry
between 2 to 3 layers of paper towels, applying gentle pressure to squeeze out as much liquid as possible. (spinach leaves should be opened out flat to assume original shape) TO MAKE BATTER: 1) In medium bowl combine eggs, 1/2 cup buttermilk, parsley, thyme,
tarragon, shallots, and salt and pepper to taste. Whisk until blended. (This batter is overseasoned because it will flavor all the vegetables) TO ASSEMBLE TERRINE: 1) Generously butter 9x5x3 inch loaf pan. Using a triangular-shaped
cut, remove 1 to 2 inches of hard white stem from cabbage leaves to make leaves more flexible. 2) Line sides, then bottom of pan with cabbage leaf to make leaves,
overlapping the leaves generously to form a "leakproof shell" and allowing leaves to extend well over the rim of the pan. (The tops of leaves will be folded over the top of the finished terrine.) Pour 1/2 cup batter over cabbage in bottom of pan. 3) Arrange asparagus spears lengthwise in pan, packing spears
tightly together. Add 2 layers of red pepper strips placed crosswise in pan. Pour in a little more batter, pressing peppers down gently. 4) Layer mushrooms over peppers. Layer carrots lengthwise in pan.
Pour in a little more batter, pressing carrots down gently. (Pressing each layer down will raise the level of the batter) 5) Layer half the spinach leaves over carrots. Add a layer of
artichoke hearts over spinach, then add a little more batter. Gently press down artichoke hearts. 6) Top with a layer of remaining spinach leaves, add remaining
batter and pressing down each layer. Fold ends of cabbage leaves over top of terrine. 7) Preheat oven to 350 degrees F. Cover loaf pan with buttered
parchment paper cut to fit inside edge of pan. Place loaf pan in 13x9x2 inch baking pan. Pour hot water around loaf pan to depth of 1 inch. 8) Bake at 350 degrees F. for two hours until firm. Remove from
water bath. Cool on rack (still covered with parchment paper) 2 hours. 9) Refrigerate, still covered, overnight.
TO MAKE TOMATO SAUCE: 1) In blender, combine chopped tomato, 1/4 cup buttermilk, tomato
paste, cayenne pepper, garlic, and salt and pepper to taste. Blend until smooth. TO SERVE: 1) Loosen edges of terrine with knife. Invert on serving platter.
Cut cold terrine in crosswise slices with serrated knife. 2) Spread a thin layer of tomato sauce on each serving plate.
Arrange slices of terrine over sauce.
How To make Vegetable Terrine's Videos
Winter vegetable terrine
Winter vegetable terrine
Here is the recipe in detail:
For 8 people
TOTAL TIME: 70 mins
Preparation: 30 mins
Cooking time: 40 mins
Ingredients :
5 Carrots
15 Chard
4 artichoke bases
4 Button mushrooms
6 dried tomatoes
4 shallots
4 cloves Garlic
2 vegetable stock cubes
3 tbsp. teaspoon Shaves of agar-agar
4 tbsp. tbsp olive oil
1 bunch of flat-leaf parsley (or coriander)
Almond puree
Salt
Pepper
Step 1: Mix the dried tomatoes with a little almond puree. Book.
Peel the carrots and artichokes. Cook them separately in water.
Step 2: Coarsely mash the 2 vegetables separately.
Cook the chard leaves in water, set aside.
Step 3: Cut the ribs into very small pieces and the button mushrooms into strips.
In a large baking dish, arrange the chard chops and the mushrooms.
Step 4: Drizzle them with a drizzle of olive oil, salt and pepper. Bake 40 min th. 6 (180°C).
Pour 40 cl of water into a saucepan with the vegetable stock cubes and the agar-agar.
Step 5: Bring to the boil for 1 min. Turn off the heat and continue mixing to obtain a uniform consistency.
Line a terrine with cling film and arrange the chard-mushroom mixture.
Step 6: Sprinkle with peeled and chopped shallots, crushed garlic, tomato cream and cover with vegetable stock.
Make layers of vegetables alternating them, always adding garlic, shallots and broth.
Step 7: Reserve 3 hours in the refrigerator.
Serve cut into slices with toasted country bread.
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.
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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.
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Music: Epidemic Sound
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#terrine #vegetables #vegetablegarden #cottagelife
Tasty Layered Vegetable Terrine is a Perfect Fresh Veggie Dish
Get your daily serving of vegetables with this flavorful layered vegetable casserole. Filled with tender carrots, zucchini, and beets, it's topped with a rich creamy sauce!
Printable Recipe:
FRESH GARDEN VEGETABLE TERRINE with Goat Cheese (or Ricotta) Recipe /vegetarian
Be sure to have your YouTube ANNOTATIONS turned ON in order to read the directions and the list of ingredients.
Recipe Vegetable Terrine
Recipe - Vegetable Terrine
INGREDIENTS:
●6 leaves gelatin
●500ml vegetable stock
●250g carrots, peeled and sliced into matchsticks
●150g butter beans
●200g courgettes, sliced into matchsticks
●200g celery or celeriac, peeled and sliced into matchsticks
●100g fresh peas
●1 tablespoon olive oil
●150g fresh sorrel
●200g Greek yoghurt
●250ml single cream
●A pinch salt, pepper