Vibrant Cold Vegetable Terrine
Submitted by wonderland29
A layered vegetable terrine with golden carrot-cauliflower and earthy spinach-mushroom layers baked in a water bath, chilled, and sliced for an elegant appetizer.
YIELD
12 servingsPREP
35 minCOOK
3 hrsREADY
4 hrsThis is the kind of dish that gets audible gasps when you slice into it at the table.
Golden carrot-cauliflower purée sandwiches a dark, earthy spinach-mushroom layer, creating a striking cross-section of color and flavor in every slice.
The whole thing is baked gently in a water bath until set, then weighted and chilled overnight so it firms up into clean, sliceable layers.
Parmesan and chervil season the carrot layer while nutmeg and a pinch of red pepper warm the spinach-mushroom center.
Serve it cold on a platter lined with leafy greens for a showstopping appetizer that’s entirely make-ahead.
Pro Tips
- Blot your cooked carrots and cauliflower very dry before processing. Extra moisture will make the terrine weepy when sliced.
- Pack each layer firmly and flatten with your palm to eliminate air pockets that could create holes in the finished terrine.
- Weight it evenly while chilling. A second loaf pan filled with canned goods works well.
- Run a thin knife around the edges before unmolding, and invert onto a flat serving dish in one confident flip.
Ingredients
Directions
MAKE THE CARROT-CAULIFLOWER LAYERS.
Place the carrots and cauliflower in the bowl of a food processor fitted with a steel chopping blade.
Process until smooth.
In a large skillet, heat the oil over medium-high heat.
Add the onions and sauté them until tender and golden.
This will take about 5 minutes.
Stir in the butter and let it melt. Scrape the onions and butter into the processor. Add all the remaining ingredients for the carrot-cauliflower layers and process until smooth. Scrape into a bowl, cover, and refrigerate while preparing the other layer. Preheat your oven to 350℉ (180℃). Bring a large pot of water to a boil. Butter a 9-by-5-by-3-inch loaf pan. Line the bottom and ends with buttered wax paper, buttered side up. MAKE THE SPINACH-MUSHROOM LAYER. Place the spinach in the processor and pulse a few times. Cook the onions in hot oil for 1 minute. 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. Stir in the butter. Scrape the mixture into the processor. Add all the remaining ingredients and process until smooth. 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. Add all of the spinach-mushroom mixture, and again flatten it. Finally, add the remaining carrot mixture. Smooth it down on top. Cover with buttered wax paper. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of the terrine. Bake in the preheated oven for 1¼ hours, or until a knife inserted into the middle comes out clean. Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the pan. Invert onto a flat dish, peel off the paper and serve. Garnish with curly leafed lettuce, if desired.
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