Best 3 Winter Vegetable Terrine Recipes

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Indulge in a culinary journey with our delectable Winter Vegetable Terrine, a symphony of flavors and textures that will warm your soul on chilly evenings. This savory dish, perfect for special occasions or cozy family dinners, combines the goodness of seasonal vegetables, aromatic herbs, and rich cheese, all encased in a golden, flaky crust. But that's not all! We've also included two additional recipes to tantalize your taste buds: a hearty Lentil and Vegetable Soup, brimming with wholesome ingredients and brimming with comforting goodness, and a delightful Roasted Vegetable Tart, where vibrant veggies shine amidst a crispy pastry shell. Get ready to embark on a culinary adventure, where each bite promises a burst of flavors and a touch of rustic charm.

Here are our top 3 tried and tested recipes!

COUNTRY TERRINE



Country Terrine image

Categories     Chicken     Pork     Poultry     Appetizer     Bake     Marinate     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 to 14 servings

Number Of Ingredients 20

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Accompaniments: cornichons; mustard; bread or crackers
Special Equipment
an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer

Steps:

  • Assemble and marinate terrine:
  • Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
  • While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
  • Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
  • Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
  • Bake terrine:
  • Put oven rack in middle position and preheat oven to 325°F.
  • Discard plastic wrap and cover terrine tightly with a double layer of foil.
  • Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
  • Weight terrine:
  • Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
  • To serve:
  • Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

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.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Choose fresh, seasonal vegetables: The best terrines are made with fresh, flavorful vegetables. When you're shopping, look for vegetables that are brightly colored and blemish-free.
  • Roast the vegetables: Roasting the vegetables before adding them to the terrine concentrates their flavor and gives them a slightly caramelized texture.
  • Use a variety of vegetables: Don't be afraid to experiment with different types of vegetables in your terrine. Some good options include carrots, parsnips, turnips, rutabagas, celery root, and potatoes.
  • Season the vegetables well: Before roasting the vegetables, be sure to season them generously with salt, pepper, and herbs. This will help to bring out their flavor.
  • Press the terrine firmly: When you're assembling the terrine, be sure to press it down firmly with the back of a spoon or a small plate. This will help to ensure that the terrine holds its shape when it's unmolded.
  • Chill the terrine for at least 4 hours: Before serving, chill the terrine for at least 4 hours, or overnight. This will allow the flavors to meld and the terrine to set.

Conclusion:

Winter vegetable terrine is a delicious and elegant dish that's perfect for a special occasion. It's also a great way to use up leftover vegetables. With a little planning and effort, you can easily make a beautiful and flavorful terrine that will impress your guests.

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