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Recipe Name: Vegetable Terrine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 3/4 Ounce(s) Dry shitake mushrooms
7 Cabbage leaves, preferably
12 Ounce(s) Fresh spinach, stemmed
12 Ounce(s) Fresh asparagas, trimmed
and peeled
16 Ounce(s) Red bell peppers, cut in
lengthwise strips
12 Ounce(s) Carrots, cut lengthwise in
julienne strips
14 1/2 Ounce(s) Artichoke hearts, drained
and quartered lengthwise
1/2 Cup(s) Buttermilk
1 Tablespoon(s) Chopped fresh parsley
1 Teaspoon(s) Dried thyme
1 Teaspoon(s) Dried tarragon
2 Shallots, chopped
Salt and pepper to taste
1 Tomato, peeled and seeded
and chopped 1 cup
1 Tablespoon(s) Tomato paste
Pinch(s) Cayenne pepper
1 Garlic clove, chopped
TO PREPARE VEGETABLE LAYERS: 1) In small bowl, combine dry mushrooms
andhot water to cover. Let stand 30 minutes. Drain. 2) While mushrooms
arerehydrating, bring large pot of water to boiling. Blanch vegetables
inseparate batches in boiling water. Blanch cabbage leaves 3
minutes,spinach leaves 1 minute, asparagus and red pepper strips 3
minutes, andcarrots 4 minutes. Plunge vegetables into ice water after
blanching.Drain. 3) Pat all blanched vegetables, mushrooms, and
artichokes drybetween 2 to 3 layers of paper towels, applying gentle
pressure tosqueeze out as much liquid as possible. (spinach leaves
should be openedout flat to assume original shape) TO MAKE BATTER: 1)
In medium bowlcombine eggs, 1/2 cup buttermilk, parsley, thyme,
tarragon, shallots,and salt and pepper to taste. Whisk until blended.
(This batter isoverseasoned because it will flavor all the vegetables)
TO ASSEMBLETERRINE: 1) Generously butter 9x5x3 inch loaf pan. Using
atriangular-shaped cut, remove 1 to 2 inches of hard white stem
fromcabbage leaves to make leaves more flexible. 2) Line sides, then
bottomof pan with cabbage leaf to make leaves, overlapping the
leavesgenerously to form a "leakproof shell" and allowing leaves to
extendwell over the rim of the pan. (The tops of leaves will be folded
overthe top of the finished terrine.) Pour 1/2 cup batter over cabbage
inbottom of pan. 3) Arrange asparagus spears lengthwise in pan,
packingspears tightly together. Add 2 layers of red pepper strips
placedcrosswise in pan. Pour in a little more batter, pressing peppers
downgently. 4) Layer mushrooms over peppers. Layer carrots lengthwise
inpan. Pour in a little more batter, pressing carrots down
gently.(Pressing each layer down will raise the level of the batter) 5)
Layerhalf the spinach leaves over carrots. Add a layer of artichoke
heartsover spinach, then add a little more batter. Gently press down
artichokehearts. 6) Top with a layer of remaining spinach leaves, add
remainingbatter and pressing down each layer. Fold ends of cabbage
leaves overtop of terrine. 7) Preheat oven to 350 degrees F. Cover loaf
pan withbuttered parchment paper cut to fit inside edge of pan. Place
loaf panin 13x9x2 inch baking pan. Pour hot water around loaf pan to
depth of 1inch. 8) Bake at 350 degrees F. for two hours until firm.
Remove fromwater bath. Cool on rack (still covered with parchment
paper) 2 hours.9) Refrigerate, still covered, overnight. TO MAKE TOMATO
SAUCE: 1) Inblender, combine chopped tomato, 1/4 cup buttermilk, tomato
paste,cayenne pepper, garlic, and salt and pepper to taste. Blend
untilsmooth. TO SERVE: 1) Loosen edges of terrine with knife. Invert
onserving platter. Cut cold terrine in crosswise slices with
serratedknife. 2) Spread a thin layer of tomato sauce on each serving
plate.Arrange slices of terrine over sauce.

Nutrition (calculated from recipe ingredients)
Calories: 160
Calories From Fat: 9
Total Fat: 1g
Cholesterol: <1mg
Sodium: 468.4mg
Potassium: 976.8mg
Carbohydrates: 34.6g
Fiber: 9.8g
Sugar: 14.4g
Protein: 8g

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