Vegetable Terrine
Colourful Vegetable Dish for Fussy Eaters or Sophisticated Diners
Potatoes, spinach, carrots, mushrooms, broccoli, butternut or cauliflower? Any choice makes a simple dish enjoyed by children, the elderly, or guests at a special party.
Any vegetable that can be mashed, pureed or finely chopped will make a suitable ingredient for this very versatile terrine. The more colourful your choice of vegetables the more exciting this recipe will be for fussy eaters who "don't do green" or guests at a special dinner party.
Every cook's choice will be different but generally a selection of three or four different vegetables provides a really good result. Choose your colours carefully. For example, broccoli, carrots, peas and cauliflower make an eye-catching combination. The following is a favourite in our household:
Ingredients:
Serves 6-8
- 400 g Cauliflower
- 400 g Carrots
- 400 g Broccoli
- 400 g Shelled peas
- 2 tbsp Chopped Fresh Coriander
- 3 Spring Onions, chopped finely
- 1 tsp Grated Nutmeg
- 2 tsp Ground Ginger
- 1 tbsp Chopped fresh chives
- 1 tsp Lemon juice
- Salt and Freshly Ground Black Pepper
- 2 eggs
Method:
Stage 1:
- Pre-heat the oven to 200 degrees C
- Oil a 2-pound loaf pan and line it with waxed paper or parchment
- Keeping all the vegetables separate steam them until tender
- Drain off as much liquid as possible, the more the better
- Mash, puree or finely chop each vegetable and season well with
- salt and pepper
- Finely chop the fresh coriander and add to the cauliflower, season with nutmeg
- Chop the spring onions very finely and add to the broccoli
- Add chopped chives and one teaspoon of lemon juice to the peas
- Add the chopped spring onions and ginger to the carrots
- Beat the eggs and divide equally among the vegetables - mix well
- Place the vegetables in contrasting layers in the pan taking care to smooth each layer so that the colours will stay separate
- Cover the tin of layered vegetables with a sheet of lightly oiled wax paper
Stage Two:
- Stand the filled loaf tin in a roasting dish and add sufficient boiling water to come two thirds of the way up the sides of the tin
- Don't let the tray dry out during the cooking time - add boiling water if required
- Bake in the oven for approximately 40 minutes until a sharp knife comes out clean when inserted
- Remove the wax paper and cook for a further 10 minutes
- The baked vegetables are best left to stand for 10 minutes before turning out
- To remove the vegetables from the tin run a knife carefully round the edge of the terrine and then turn upside down onto a suitable serving dish
Serve as an accompaniment to any meal but this dish goes well with Cholent (Jewish beef stew), butternut burgers, or Sweet or Savoury Gefüllte Fish.
