Cold Vegetable Terrine

Name: Cold Vegetable Terrine
Yield: Serves 10-12
Cuisine: France
Ingredients: 1 lb/500 g carrots, sliced lengthwise; 2 ½ qt/2.5 l terrine; 1 tbsp/7 g gelatin, softened in cold water; 1 lb/500 g leeks, white part only, chopped; salt and pepper; 2 red bell peppers, peeled, cored and cut in strips; ½ lb/250 g green beans; 2 ½ cups/250 g grated Gruyère; 2 tbsp/30 g butter; ¾ lb/375 g small mushrooms, sliced; fresh tomato coulis (for serving); ½ tsp grated nutmeg; 9 egg yolks; 3 cups/750 ml heavy cream

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Almost any cooked vegetables can be used in a terrine, providing they are not too moist.

Ingredients

1 lb/500 g carrots, sliced lengthwise
½ lb/250

Europe
France
Side dish
Gluten-free
Mediterranean

Method

Heat oven to 325°F/160°C and prepare a water bath.
In separate batches, cook the carrots, green beans and peppers in salted boiling water until tender, 3-5 minutes each. Drain and pat them dry with paper towels. Boil leeks in salted water 8-10 minutes until tender, drain and dry them.
Sauté the mushrooms in the butter until tender and their moisture h