Cold Vegetable Terrine

Preparation info
  • Serves


    • Difficulty


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By Anne Willan

Published 1989

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


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


  1. Heat oven to 325°F/160°C and prepare a water bath.
  2. 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.
  3. Sauté the mushrooms in the butter until tender and their moisture h