Leek Terrine with Horseradish Cream

Name: Leek Terrine with Horseradish Cream
Yield: Serves 8
Ingredients: 2 tablespoons chervil leaves or snipped dill; 2 tablespoons chervil leaves or snipped dill; About 1 tablespoon lemon juice; ⅓ cup water; ½ teaspoon sugar; 1½ tablespoons prepared horseradish; ½ cup sour half-and-half or sour cream; ½ cup sour half-and-half or sour cream; Salt and white pepper; Salt and white pepper; 9 small leeks (about 1½ pounds); 2 cups vegetable broth; 1 cup light dry white wine; 1 teaspoon kosher salt; 1 teaspoon coriander seeds; 4 medium carrots, peeled; 1½ packets (about 3¼ teaspoons) granulated gelatine

Preparation info

Serves
8

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

With little fat, few ingredients, and minimal input of labor, you can assemble a fairly fancy presentation based on small leeks. These should be about the same size as the carrots so that they all line up and stack neatly.

Ingredients

9 small leeks (about 1½ pounds)
2 cups vegetable broth
1 cup

Side dish

Method

Trim leeks to about 10 inches. Insert knife about 1½ inches from root end, pull toward leaf end to halve each leek, keeping the base intact. Trim roots, without cutting into base. Swish leeks in water, gently separating layers to clean.
In very large skillet, combine broth, wine, salt, and coriander; bring to a boil. Add leeks and carrots, cover, and simmer gen