A terrine is an elegant way to present vegetables. While it takes advance planning and preparation, it is well worth the effort. Use just one kind of vegetable or have fun with a mixture of vegetables to get a multi textured and multicolored terrine.
There are two basic ways to make a terrine. One is to prepare a vegetable purée and incorporate eggs to bind. The mixture is baked in a mold to an almost custard like texture. A terrine like this is most commonly served hot or warm.
The other way of making a terrine, which is visually very appealing, is to set layered vegetables in an aspic. Most vegetables can be used for terrines, although firmer textured vegetables, such as carrots and asparagus, retain their form better in the aspic type of terrine. Vegetables are usually roasted or boiled to prepare them for a terrine. While there are fancy molds available, you can also use a plain household loaf pan to produce a very attractive result.
Makes: 6 to 8 Serves
Preheat the oven to 350°F (180°C). Peel and trim the carrots, then toss them with the olive oil and some salt and pepper in a roasting pan. Roast until just tender, 45-60 minutes. Drain well.
Immerse the sheets of gelatin in a small bowl of water and let soak until soft, about 5 minutes. Lift out of the water and gently squeeze dry, then add to the warm carrot juice to create aspic.
Line a 2 by 3 by 8 inch (5 x 7.5 x 20 cm) mold with a piece of plastic wrap large enough to hang over the sides. Dip some roasted carrots into the aspic and lay them in the mold in a single layer. Season.
Continue the dipping and layering process, pressing firmly after each layer of carrots is in place to minimize gaps or holes.
When the mold is full, fold over the plastic wrap to cover the top. Refrigerate until the terrine is firm, about 3 hours.
Remove the terrine from the mold. Using a sharp knife, cut into ½ inch (1 cm) slices, then peel off the plastic wrap.
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