Easy French Vegetable Terrine Recipe

Vegetable terrines are all over here and regularly take up some space in the deli section of most markets.

Terrines are layered, often with vegetables or meats or both, baked in a loaf-shaped container. The way they’re layered is an important part of how they look. By comparison, pates are not layers, but a spreadable mixture of ground meat and fat, often including liver. Both are often served chilled.

Terrines tend to be lighter and more colorful than patés, and so they’re the type of thing I can eat a lot more often. This basic recipe will work for almost any vegetable you choose.

K

Notes:

·      I prefer the vegan version, but the vegetarian one holds its shape much better.

·      Keeping vegetables dry helps the terrine come together

·      Longer slices are easier to work with and prettier.

Basic Vegetable Terrine

Ingredients (Serves 6):

·      4 zucchini

·      1 eggplant

·      1 red bell pepper

·      1 leek

·      2 tomatoes

·      2 eggs

·      1 cup heavy cream

·      1 tablespoon cornstarch

·      3/4 cup grated Parmesan cheese

·      4 sprigs thyme

·      1/2 bunch basil

·      2 pinches nutmeg

·      3 tablespoons olive oil

·      Salt and pepper to taste

Instructions:

 Preheat your oven to 350°F (180°C) & line you pan with parchment paper – plastic and foil also work well for this.

1.        Slice zucchini & sauté in 1 tablespoon of olive oil over high heat 10 minutes. S&P to taste.

2.        Cut the red bell pepper into strips or cubes, depending on how you want it to look. the same with all other vegetables. However you cut it is how the terrine will look.

3.        Sauté eggplant, leeks, and peppers over high heat 5 minutes. Add S&P to taste

4.        Chop basic and strip thyme leaves from stems.

5.        Beat the eggs in a large bowl, then add. Add the cornstarch, heavy cream, Parmesan, and nutmeg, mixing well. Roll in cooked vegetables (except tomatoes), basil, and thyme.

6.        Pour the mixture into the lined pan in thirds, move some pieces so that they will line up attractively. Then add next third. Put tomato pieces on top.  Bake about 50 minutes. If it browns quickly, cover with foil.

 Allow the terrine to cool and refrigerate for at least 4 hours before serving. Serve cold or reheat to serve warm.

Vegan Vegetable Terrine Recipe

Ingredients (Serves 6):

·      4 zucchini

·      1 eggplant

·      1 red bell pepper

·      1 Leek

·      2 tomatoes

·      1 cup unsweetened plant-based milk (almost or soy milk works, I like oat milk)

·      2 tablespoons cornstarch

·      3/4 cup nutritional yeast (replaces Parmesan)

·      4 sprigs thyme

·      1/2 bunch basil

·      2 pinches nutmeg

·      3 tablespoons olive oil

·      Salt and pepper to taste

Instructions:

Steps 1-4 are the same as above

5. In a large bowl, mix the plant-based milk and cornstarch until smooth. Make sure there are no lumps. Mix in nutritional yeast and nutmeg before rolling in cooked vegetables (except tomatoes), basil, and thyme.

6.        Pour the mixture into the lined pan in thirds, move some pieces so that they will line up attractively. Then add next third. Put tomato pieces on top.  Bake about 50 minutes. If it browns quickly, cover with foil.

Allow the terrine to cool and refrigerate for at least 4 hours before serving. Serve cold or reheat to serve warm.

Additional tips:

Long slices of vegetables are easier to work with and prettier: