French · Starter · Hard
Terrine
Layered vegetable and herb terrine set in aspic or simply pressed: a mosaic of color that slices like a jewel.
The whole recipe in 60 seconds
Terrine, in 5 ideas
- The overnight weighted chill is what makes it slice cleanly instead of crumbling.
- Blanch each vegetable just until crisp-tender; they cook more in the oven.
- Think in color layers: green, orange, red, green makes a stunning cross-section.
- A sharp thin knife wiped clean between cuts gives the prettiest slices.
- Serve with a simple vinaigrette-dressed green salad.
What you need
Ingredients
- 2 zucchini, sliced lengthwise
- 2 red bell peppers, roasted and peeled
- 1 lb spinach, blanched
- 3 carrots, sliced lengthwise and blanched
- 8 eggs, beaten
- 1/2 cup heavy cream
- 1 cup grated parmesan
- Salt, pepper, and nutmeg
- Olive oil
How to make it
Directions
- Heat the oven to 375F. Oil a terrine or loaf pan and line with parchment.
- Whisk the eggs, cream, parmesan, salt, pepper, and a grating of nutmeg.
- Layer the vegetables in the pan, pouring a little egg mixture between each layer.
- Pour the remaining egg mixture over the top and press gently.
- Bake in a water bath 45 minutes until set and golden.
- Cool completely, chill overnight weighted, then unmold and slice.
Money saver. Roast the peppers yourself over a gas flame or under the broiler. Jarred peppers work but lack the smoky depth.