Hello friends!
The warm days are finally here to stay, bringing with them the scent of barbecues, fresh meals, and the delicious flavors of summer!
And guess what? Today, I’m sharing a recipe that fits perfectly with this vibe…
Introducing My Vegetable Terrine
Here is my vegetable terrine!
I’m sure you’re going to love this recipe, it’s super easy to make and absolutely delicious! Plus, it’s a sneaky way to get those veggie-hesitant eaters to enjoy more greens. ? Let me know in the comments what you think of my vegetable terrine!
For baking, I recommend using a 24 cm or 26 cm loaf pan. You can also make individual portions in ramekins or use a 20 to 22 cm round cake pan.
Serving Suggestions for Vegetable Terrine
I usually serve my terrine as a starter or a light dinner during the week. In that case, I pair it with a fresh green salad and a sauce made with yogurt and tahini (sesame paste) or mustard. It’s also a perfect side dish for a good barbecue (along with all my barbecue salad ideas!). Or simply serve it with grilled fish for a delightful summer meal!
And for all the apéro lovers out there, this recipe works great too! Just use muffin tins or mini-financier molds, and you’ll have delicious bite-sized veggie terrines to share.
Customizing Your Vegetable Terrine
Whether hot or cold, this recipe is super versatile and can be adapted to seasonal ingredients. For example, try adding green beans, eggplant, sweet potatoes, turnips, parsnips, tomatoes, and more! Every time you make it, you can reinvent it with new flavors.
And the best part? You can make it ahead of time, it keeps beautifully in the fridge!
Essential kitchen tools:
A non-stick pan or sauté pan
A good paring knife
One cutting board
A mixing bowl
A whisk
And a 24 cm loaf pan
That’s it! Time to put on your apron and get cooking!
The recipe, Chef!
Vegetable Terrine
( Vote !)
Loading...Ingredients
- 1/2 yellow onion
- 3 tablespoons olive oil
- 2 carrots
- 2 small zucchini (or courgettes in UK English)
- 150 g fresh peas
- 2 bell peppers
- 5–6 basil leaves
- 2 eggs
- 100 g all-purpose flour
- 300 g heavy cream
- Salt
- Black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon ground coriander (or ground nutmeg)
Instructions
Heat the olive oil in a frying pan.
Add the minced onion, and then the minced carrots, courgettes and red pepper.
Add salt and cook for 8 to 10 minutes at medium heat.
In the meantime, boil salted water in a sauce pan and cook the green peas for 6 minutes.
Set the sauté vegetables aside.
Drain the green peas and set them aside.
Preheat your oven at 180 C / 355 F degrees.
Combine the eggs, flour and cream in a large bowl until homogeneous.
Add the vegetables and chopped basil.
Add salt, pepper and spices. Combine.
Pour in your mold.
Cook 50 minutes.
For the recipe in French, go here.
Vegetable Terrine: Frequently Asked Questions
What is a vegetable terrine?
A vegetable terrine is a layered dish made with various vegetables, baked or set in a mold, and served sliced.
What exactly is a terrine?
A terrine is a dish, traditionally made in a loaf pan, that can include meats, vegetables or other ingredients, often served cold.
What is in a vegetable terrine?
This type of terrine typically includes a mix of seasonal vegetables, which can be adapted to your preferences, and sometimes a binding agent.
Can I make a vegetable terrine ahead of time?
Yes, your terrine can be prepared in advance. It keeps well in the fridge and can be served cold or reheated.
You might also love these recipes: Easy Spring Vegetable Minestrone Soup, Easy Mediterranean Vegetable Lasagna Recipe, Spring Vegetable Rösti.
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