Louisiana Vegetable Terrine Recipes

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WINTER VEGETABLE TERRINE



Winter Vegetable Terrine image

Beets, carrots and delicata squash are bound by a flavorful gelatin mixture and layered with fresh chives.

Provided by Food Network Kitchen

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium beets (about 10 ounces), trimmed
Kosher salt and freshly ground black pepper
One 8- to 10-ounce delicata squash
2 teaspoons vegetable oil, plus more, for the pan
2 medium carrots, cut into 2-inch pieces
10 black peppercorns
1 1/2 cups dry white wine
2 leeks, white and light green parts, trimmed, sliced and well rinsed
2 stalks celery, sliced
1 shallot, thinly sliced
4 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
Two 1/4-ounce envelopes or 4 1/2 teaspoons powdered gelatin
2/3 cup finely chopped fresh chives (about 1 large bunch)
4 cups mache or other baby lettuce
Extra-virgin olive oil, for drizzling
Fleur de sel, for sprinkling

Steps:

  • Preheat the oven to 450 degrees F.
  • Divide the beets between 2 sheets of heavy-duty foil and wrap to enclose. Put the wrapped beets on a baking sheet and roast until very tender, 1 to 1 1/2 hours. Let the beets steam in the foil 15 minutes, then peel and cut into 3/4-inch pieces. Season generously with salt and pepper. Cool.
  • Meanwhile, trim the squash, then halve lengthwise, scrape out the seeds and cut crosswise into 1/2-inch slices, leaving the skin intact. Toss the squash with the vegetable oil and 1/2 teaspoon salt on a baking sheet. Roast, flipping once, until tender, about 15 minutes. Cool.
  • Put the carrots in a saucepan with the peppercorns, 1 3/4 teaspoons salt and 3 1/2 cups water. Bring to a simmer, cover and cook until the carrots are very tender, about 15 minutes. With a slotted spoon, transfer the carrots to a bowl, reserving the pan and the cooking liquid. Add the wine, leeks, celery and shallot to the saucepan and bring back to a simmer over medium-low heat. Cook, uncovered, until the vegetables are tender, about 30 minutes. Add the parsley and thyme and simmer 10 minutes. Pour the vegetable stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl; discard the solids. If the stock measures more than 2 1/2 cups, return to the saucepan and boil until reduced to 2 1/2 cups. If there is less, add water. Season the stock with salt and pepper.
  • Stir the gelatin into 1/4 cup cold water and let stand 1 minute to soften, then add the gelatin to the hot stock, stirring until dissolved. Set aside.
  • Very lightly oil a 4 1/2-by-8 1/2-inch terrine or glass loaf pan with vegetable oil, then line the long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/3 cup of the gelatin-stock mixture into the terrine and quick-chill in the freezer until just set, about 10 minutes.
  • Arrange the beets in one layer over the gelatin layer then sprinkle with one-third of the chives. Arrange the carrots on top, leaving some space between them for the gelatin to fill and hold the vegetables together. Sprinkle half the remaining chives over the carrots, then top with a layer of squash. Sprinkle the remaining chives over the squash. Stir the remaining gelatin-stock mixture again, reserve 1/2 cup at room temperature, then slowly pour the remainder into the terrine, pushing down the vegetables if necessary to just submerge in the gelatin mixture. Chill, uncovered, until the top is set, 1 1/2 to 2 hours.
  • If the reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over the set terrine. Chill until firm, about 2 hours.
  • To serve, run a thin knife along the short sides of the terrine, then invert the terrine onto a cutting board, gently pulling on the plastic overhang to help unmold; discard the plastic. With a very sharp knife, carefully cut the terrine into 8 slices. Using a metal spatula to hold the outside of each slice steady, transfer 1 or 2 slices to each plate. Place the mache next to the terrine slices. Drizzle the olive oil over the mache and around the plates and then sprinkle the plates with fleur de sel and freshly ground pepper. Serve.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

SUMMER VEGETABLE TERRINE



Summer Vegetable Terrine image

Provided by Shelley Wiseman

Categories     Herb     Vegetable     Freeze/Chill     Steam     Vegetarian     Summer     Chill     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 20

2 1/2 lb mixed baby (1-inch) or medium (2-inch) Chioggia and golden beets with greens (about 16 baby or 6 medium; see cooks' note, below)
2 large leeks, trimmed of any discolored leaves or ends, leaving green parts attached
2 medium carrots, thinly sliced crosswise
2 celery ribs, sliced, reserving leaves
2 shallots, thinly sliced crosswise
2 cups dry white wine
1 teaspoon salt
10 black peppercorns
3 1/4 cups cold water
1/2 cup chopped mixed tender fresh herbs, stems reserved for stock
1 (1/2-oz) bunch fresh chives, coarser bottom third cut off and reserved and remainder chopped
4 1/2 teaspoons gelatin (from two 1/4-oz envelopes)
1/3 lb haricots verts, trimmed
1/3 lb wax beans, trimmed
1/4 cup extra-virgin olive oil, plus additional for oiling terrine
Fleur de sel for sprinkling
Coarsely ground black pepper for sprinkling
Garnish: fresh herb sprigs
Special Equipment
heavy-duty foil; a nonreactive (6-cup capacity) rectangular terrine or loaf pan (see cooks' note, below)

Steps:

  • Roast beets:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Trim beets, leaving 1/2 inch of stems intact. Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours. Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
  • Make gelatin mixture while beets roast:
  • Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan. Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes.
  • Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes. Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes. If there is less, add water. Season with salt and pepper.
  • Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
  • Prepare beans:
  • Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.
  • Assemble terrine:
  • Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
  • Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, 1 1/2 to 2 hours.
  • If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
  • To serve:
  • Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine.

TRIPLE-LAYER VEGETABLE TERRINE



Triple-Layer Vegetable Terrine image

My family enjoys eating vegetables when they're pureed and made into a tasty terrine. Although it takes a little time to prepare, this unique cold dish can conveniently be made a day in advance.

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8-10 servings.

Number Of Ingredients 25

CARROT LAYER:
1-1/2 cups sliced carrots
2 tablespoons butter
1 large egg
1 large egg yolk
2 tablespoons heavy whipping cream
1/2 teaspoon sugar
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
BROCCOLI LAYER:
2 cups fresh broccoli florets
1 large egg
2 tablespoons butter, softened
2 tablespoons heavy whipping cream
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
POTATO LAYER:
1-1/2 cups diced peeled potatoes
1 cup chopped onion
1/4 cup butter, cubed
1 large egg
1 large egg yolk
1 teaspoon curry powder
1/4 teaspoon salt
White pepper to taste

Steps:

  • Lightly grease an 8x4-in. loaf pan. Line with parchment and grease the paper; set aside. In a skillet, saute the carrots in butter until tender; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, egg yolk, cream, sugar, nutmeg and allspice. Cover and process until well combined; set aside., For broccoli layer, place 1 in. of water in a small saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender. Drain; cool slightly. , Transfer to a food processor; cover and process until pureed. Add the egg, butter, cream, nutmeg and salt. Cover and process until well combined; set aside., For potato layer, in a skillet, saute potatoes and onion in butter until tender; cool slightly. Transfer to a food processor; cover and process until pureed. Add the remaining ingredients. Cover and process until well combined., Spread carrot mixture evenly in the prepared pan. Top with broccoli and potato layers. Place pan in a larger baking pan. Fill larger pan with boiling water to a depth of 1 in. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto a serving platter; remove parchment. With a sharp knife, cut into slices.

Nutrition Facts : Calories 174 calories, Fat 14g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 246mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

VEGETABLE TERRINE



Vegetable Terrine image

Provided by Food Network

Time 10h15m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
8 large beet greens or ruby Swiss chard
Butter, softened, for greasing mold
4 ounces/110 g cauliflower florets
4 ounces/110 g carrots
4 ounces/110 g green peas
1 red pepper
2 1/4 cups/560 ml heavy cream
5 eggs
1 1/2 ounces/40 g/1/3 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

  • Bring a large pot of water to the boil. Salt it and blanch the beet greens for 1 minute. Remove the leaves and immediately rinse under ice-cold water to set their color. Gently lay flat on tea towels, and pat dry with another tea towel. They should be completely dry.
  • Line a buttered terrine mold with a piece of parchment. Neatly lay in the beet leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later.
  • Cook the cauliflower, carrots and peas one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. Drain well. Roast the pepper until very soft. Peel, seed and cut into pieces.
  • Heat the oven to 350 degrees F/180 degrees C.
  • This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup/60 ml cream and 1 egg. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Put the final egg and 1/4 cup/60 ml cream in the blender with the Parmesan cheese and puree to blend. Season each mixture with salt and pepper.
  • If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the carrot, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the peas. Spoon the Parmesan mixture over evenly, and end with the red pepper. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging beet leaves over top to cover. Bake in a water bath until set, a good hour.
  • Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

LOUISIANA VEGETABLE TERRINE



Louisiana Vegetable Terrine image

An appetizing, cheesy-licious first course from the flavor center of the universe, Louisiana. Courtesy of Chef Michael Jordan of NOLA, featured in The Louisiana New Garde television series. Overnight chilling not included in preparation time.

Provided by Molly53

Categories     Spinach

Time 1h15m

Yield 12-15 serving(s)

Number Of Ingredients 15

12 heads garlic, separated into cloves
1 tablespoon olive oil
1 teaspoon black pepper, freshly cracked
1 eggplant, sliced lengthwise into 1/4-inch slices
1 yellow squash, sliced thinly
1 zucchini, sliced thinly
extra virgin olive oil, for drizzling
salt and pepper, to taste
2 tablespoons vegetable oil
3 red onions, peeled and thinly sliced
1 lb spinach, very well washed and stemmed
1 lb provolone cheese, sliced (about 30 to 40 slices)
1 large red bell pepper, roasted and seeded
1 large yellow bell pepper, roasted and seeded
1 carrot, peeled, blanched and sliced

Steps:

  • To roast garlic: Preheat oven to 400°F.
  • Peel garlic cloves and toss with olive oil and pepper; place on a sheet of aluminum foil.
  • Fold the foil around the garlic to enclose completely; roast until tender, about 40 minutes.
  • Cool slightly and puree.
  • Preheat oven to 425°F.
  • Place the eggplant and squashes flat on a baking sheet; drizzle with olive oil and season.
  • Bake for about five minutes or until vegetables start to wilt.
  • In a large skillet, cook the onions in oil until golden; remove from pan, cover and chill.
  • Saute the spinach leaves in the remaining oil until wilted; season and set to the side.
  • Reduce oven heat to 350F and oil or spray a 4 x 8" loaf pan very well.
  • Line with cling wrap and let the sides overhang the edges; oil or spray with cooking spray.
  • Line the bottom and sides of pan with cheese slices.
  • Cover with overlapping eggplant slices; allowing about an inch of overhang.
  • Apply a light layer of garlic puree followed by another layer of cheese.
  • Top with cooked onions; top with another layer of cheese and press down firmly.
  • Add a layer of red bell pepper followed by another layer of cheese.
  • Layer on yellow squash followed by cheese; press down firmly.
  • Add a layer of spinach; top with a layer of cheese, carrot, cheese, bell pepper and cheese.
  • Press down quite firmly.
  • Top with a layer of onions and a final layer of cheese; press down firmly.
  • Fold eggplant overhang over the top of the filled loaf pan to form a seal.
  • Fold over cling wrap overhang and seal.
  • Place pan into another baking pan and place in oven; add an inch of water to the larger baking pan (making a bain marie).
  • Bake for 45 minutes; remove from oven and cool.
  • Chill in refrigerator overnight.
  • Slice and serve, either cold or at room temperature.

Nutrition Facts : Calories 298.1, Fat 14.2, SaturatedFat 7.1, Cholesterol 26.2, Sodium 381.8, Carbohydrate 30.2, Fiber 4.8, Sugar 4.7, Protein 16.1

VEGAN TERRINE



Vegan terrine image

Impress guests with this vibrant vegan starter. Plant-based soft cheese, herbs and beetroot combine to make the terrine, topped with a walnut brittle for texture

Provided by Sophie Godwin - Cookery writer

Categories     Starter

Time 1h50m

Number Of Ingredients 12

1 tbsp cider vinegar
750g raw beetroot
450g vegan soft cheese with chives
1 lemon, zested
handful of thyme, leaves picked
handful of oregano, leaves picked and chopped
1 garlic clove, grated
olive oil, for the tin
75g walnut pieces
125g caster sugar
large pinch of chilli flakes
toast and a balsamic-dressed salad, to serve

Steps:

  • Bring a large pan of salted water to the boil and add a splash of the vinegar (this seasons the beetroot) followed by the beetroot. Simmer for 45 mins-1 hr, or until the beetroot can be easily pierced with a knife. Drain, leave to cool, then peel.
  • Meanwhile, mix the soft cheese, lemon zest, thyme and oregano together. Add the garlic, then season to taste. Cover and chill until needed. Both the beetroot and filling can be prepared up to a day in advance and chilled until needed.
  • Lightly oil a 450g loaf tin and line with two layers of baking parchment, leaving enough excess to allow you to cover the top. Using a mandoline or sharp knife, thinly slice the cooked beetroot into 1.5-2mm slices.
  • Arrange a thin layer of overlapping beetroot slices in the bottom of the tin. Spoon over a thin layer of the filling, then repeat until everything has been used, finishing with a layer of beetroot slices. Cover, then weigh down the terrine with a piece of card and a couple of cans. Chill overnight.
  • For the walnut brittle, line a baking tray with baking parchment and set aside. Toast the walnuts in a small, dry frying pan over a medium heat until they smell nutty. Tip out onto the tray and spread out in an even layer. Return the pan to the heat and sprinkle in the caster sugar. Cook until caramelised, swirling the pan occasionally but not stirring, until you have a deep amber caramel. Carefully pour this over the walnuts, then sprinkle with a large pinch of chilli flakes and sea salt. Leave to cool. Once cool, break the brittle into shards or pulse in a food processor for a finer texture. The walnut brittle can be made a week in advance and kept in an airtight container at room temperature.
  • To serve, unwrap the beetroot terrine and turn out onto a board. Remove the baking parchment and top with the walnut brittle, then slice. Serve with toast and a balsamic-dressed salad, if you like.

Nutrition Facts : Calories 416 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

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