Glossy Vegetable Terrine

Name: Glossy Vegetable Terrine
Yield: Serves 6-8
Ingredients: 1½ sachets powdered gelatine; Sprigs flat-leaved parsley; Salt; 1 large yellow pepper, cored, deseeded and chopped as finely as possible; Cayenne pepper; 2.5 cm (1 in) piece fresh root ginger, peeled and chopped roughly; 1 large clove garlic, chopped; ½ teaspoon caraway seeds; 2 bay leaves; 600 ml (1 pint) white wine; 250 g (8 oz) frozen broad beans; 250 g (8 oz) cauliflower florets, sliced fairly thinly lengthwise; 300 g (10 oz) small courgettes, trimmed and sliced thinly lengthwise; 375 g (12 oz) small carrots, sliced thinly lengthwise; 250 g (8 oz) broccoli forets, halved lengthwise

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This is my favourite kind of vegetable terrine. The key to a good terrine is that both the aspic and the vegetables should have real flavour – it is worth using organic vegetables if possible.

Ingredients

600 ml (1 pint) white wine
2 bay leaves
½

Main course
Dinner
Gluten-free
Spicy

Method

Boil the wine with the bay leaves, caraway seeds, garlic and ginger, then cover and simmer for about 25 minutes.

Meanwhile, blanch the broccoli, courgettes, carrots and cauliflower separately in boiling salted water. Immediately drain and refresh under running cold water. Put the broad beans in a bowl, pour boiling water over them and immediately begin popping the beans out of their ski