Terrine Rose

Preparation info

    • Difficulty


    • Ready in

      45 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

A prettily-coloured dish in shades of cream and peach. Serve as a first course with mayonnaise, or eat with steamed vegetables as a main course.


  • 2 or 3 celeriac, peeled and chopped
  • 1 red pepper, peeled
  • 2 eggs
  • 25 g/1 oz/2 tablespoons butter
  • 75 g/3 oz/¾ cup Cheddar cheese, grated
  • 300 g/10 oz/ cups Quark or puréed cottage cheese seasoning to taste
  • 300 ml/10 fl oz/ cups carrot and apricot purée


    Steam the celeriac until tender. Cut the pepper flesh into small diamond shapes. Purée the celeriac with the eggs, butter, cheeses and seasoning. Butter a 1.2-litre/2-pint/5-cup terrine or loaf pan and pour in 2 cm/1 inch of celeriac purée. Dot some pieces of pepper in it, and cover with carrot purée. Alternate the purées and the pattern of the pepper pieces until the terrine is full. Cover and cook as terrine verte.