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María's vegetable terrine

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To cook an unforgettable María's vegetable terrine, below are the ingridients required:

  1. Take 500 g of spinach.
  2. Take 1 bunch of green asparagus sliced diagonally into small pieces.
  3. Get 1 of courgette thinly sliced.
  4. Get 1 knob of butter or olive oil.
  5. Use 2 of shallots finely chopped.
  6. Prepare 1 clove of garlic crushed to a paste (optional).
  7. Provide 6-7 of eggs.
  8. Provide 2 tsp of Dijon mustard.
  9. You need 1 pinch of nutmeg.
  10. Use 1 of red or green chilli finely chopped.
  11. Take 2 tbsp of parsley or dill or a combination of both, finely chopped.
  12. Provide of salt and pepper.
  13. Provide 5 tsp of mascarpone cheese or crème fraîche.

After preparing the ingridients, now you are good to prepare your tasty María's vegetable terrine by following the instructions below:

  1. Heat your oven to 180 – 200 degrees..
  2. Prepare a 2 lb loaf tin (approx. 21cm long, 11cm wide and 7cm high) with parchment paper (I use the ready-made loaf tin liners) and put to one side..
  3. Clean your green vegetables, prepare them and cook them. I normally wilt the spinach in a saucepan with a bit of olive oil or butter. If you boil or steam the spinach, make sure to drain all the water well. The sliced courgette can be cooked in the oven with a little salt and olive oil, or it can be done in a frying pan. The asparagus can be cooked in butter or olive oil, in a frying pan and left al dente..
  4. Soften the shallot in a bit of butter and add the garlic towards the end, if using..
  5. Put all your cooked vegetables, the shallot and the garlic in a deep bowl..
  6. Whisk the eggs and the Dijon mustard and add them to the bowl. Season with salt, pepper..
  7. Add chilli and herbs and combine well..
  8. Finally, add a few tablespoons of the mascarpone, in blobs, don’t stir..
  9. Pour the mix into the loaf tin and add a few more blobs of mascarpone. Add some pepper and a few more herbs if you want..
  10. Bake in the oven for approximately 40 minutes. Check after 30 to see if it has set..
  11. Leave it to rest before serving. Serve at room temperature with a salad..

This terrine has five layers, so work one vegetable at a time. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purées off into bowls and setting aside. Watch Black Cat Chef/owner Eric Skokan in a how to video to make a Vegetable Terrine. Video by Mark Leffingwell www.dailycamera.com A terrine can also be fish and seafood, even vegetables, but again these will need to have distinct flavors and require a judicious use of herbs and seasonings to prevent the terrine form being bland.

Recipe : María's vegetable terrine

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step by step to make María's vegetable terrine

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