Vegetable Terrine With Herb Sauce Recipes

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VEGETABLE TERRINE WITH HERB SAUCE



Vegetable Terrine With Herb Sauce image

A cold treat for a summer lunch. A two day process, so plan ahead. Find asparagus, zucchini and beans that are fairly long, so they cover the layer.

Provided by Outta Here

Categories     Vegetable

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 14

8 large swiss chard leaves
1 1/2 lbs carrots, cut into chunks
12 asparagus spears (find long ones)
2 small zucchini
16 green beans, trimmed
1 cup creme fraiche
salt and pepper, to taste
6 teaspoons gelatin powder
16 cherry tomatoes, halved
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chervil, finely chopped
1 tablespoon fresh basil, finely chopped
1 small lemon, zest of
1 1/4 cups creme fraiche

Steps:

  • Bring a large pot of water to a boil. Dip the chard leaves in the boiling water and quickly remove carefully with a slotted spoon. Place them flat on a paper towel.
  • Add carrots to the boiling water and cook for 25 minutes, or until tender. Drain and cool.
  • Lightly oil an 8 x 2 3/4 x 3 1/2 inch terrine or loaf pan. Line with a layer of plastic wrap, leaving enough hanging over the sides to cover the top. Then line the pan with the chard leaves, making sure there are no gaps and leaving enough hanging over the sides to cover the top.
  • Trim the asparagus at the thicker end so they fit the length of the pan.
  • Slice each zucchini in half lengthwise, and then each half into four lengthwise.
  • Steam the asparagus, zucchini and green beans for 6 minutes, or until tender. Drain and refresh in cold water so they keep their color. Pat dry with paper towels.
  • Puree carrots with 1 cup creme fraiche in a food processor. Season with salt and pepper.
  • Put 2 tablespoons water in a small bowl and sprinkle with gelatin. Let sit 5 minutes, then put bowl over a pan of simmering water until melted. Add to the carrot puree and mix well.
  • Spoon a quarter of the carrot puree into the terrine and smooth out. Arrange 6 asparagus spears on top, all pointing in the same direction. Arrange all of the zucchini on top in a flat layer. Add another quarter of the puree and smooth out. Add tomato halves, cut side up. Add another quarter of the puree and smooth. Arrange the remaining asparagus spears, all one direction, and top with green beans (beans can be layered widthwise so they cover layer completely. Top with remaining puree and smooth out. Fold the overhanging chard leaves and plastic wrap over top. Refrigerate overnight.
  • Fold back plastic wrap from top and unmold onto a plate and peel off plastic wrap.
  • To make sauce: Fold the herbs and lemon zest into the creme fraiche and season with salt and pepper.
  • Cut the terrine into 1-inch slices and serve with a dollop of the herb sauce on the side.

Nutrition Facts : Calories 301.6, Fat 25.3, SaturatedFat 15.5, Cholesterol 91.7, Sodium 198.1, Carbohydrate 16.1, Fiber 4.7, Sugar 7, Protein 6

EGGPLANT, ROASTED PEPPER, AND GOAT CHEESE TERRINE WITH PARSLEY SAUCE



Eggplant, Roasted Pepper, and Goat Cheese Terrine with Parsley Sauce image

Categories     Food Processor     Olive     Vegetable     Broil     Vegetarian     Lunch     Goat Cheese     Eggplant     Bell Pepper     Summer     Chill     Healthy     Gourmet

Yield Serves 4 with leftovers

Number Of Ingredients 13

2 eggplants (about 2-1/2 pounds total), cut lengthwise into 1/2-inch-thick slices
1/3 cup olive oil
1/4 cup bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets)
3 red bell peppers, each roasted (procedure follows) and cut lengthwise into 3 sections
7 ounces soft mild goat cheese, such as Montrachet, sliced thin
parsley sauce (recipe follows) as an accompaniment
parsley springs for garnish if desired
For parsley sauce:
1/2 cup chopped fresh parsley leaves, preferably flat-leaved
1 small garlic clove, sliced
4 teaspoons balsamic vinegar
2 tablespoons water
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat the broiler. Arrange the eggplant slices in one layer on baking sheets, brush both sides of the eggplant with the oil, and sprinkle them with salt to taste. Broil the eggplant in batches about 4 inches from the heat for 4 to 5 minutes on each side, or until it is golden and tender, and transfer it with a metal spatula to paper towels to drain.
  • Line a loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 3-inch overhang, and in it arrange the eggplant, the olive paste, the bell peppers, and the goat cheese in several layers, beginning and ending with the eggplant. Cover the eggplant with the plastic overhang, weight the terrine with a 3-to-4-pound weight (such as a loaf pan filled with canned goods), and chill it for 24 hours. (The terrine may be made 3 days in advance).
  • Remove the weight, invert the terrine onto a cutting board, and discard the plastic wrap. Cut four 3/4-inch-thick slices from the terrine, pour about 2 tablespoons of the parsley sauce onto the center of each of 4 plates, tilting the plates to spread the sauce, and arrange a slice of the terrine on each plate. Garnish each serving with a parsley spring.
  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
  • Parsley sauce:
  • In a blender purée the parsley and the garlic with the vinegar, the water, the oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids. Makes about 1/2 cup.

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